Name: Lemon Blueberry Tarts with Crispy Cereal Crust and Cashew Lemon Filling Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 8 h 30 min
Cuisine: American
Ingredients: 3 cups (g) crispy rice cereal; 2 tbsp (40g) agave or maple syrup; 2 tbsp (25g) coconut oil, melted; 1/4 cup (65g) Crunchy SunButter; 1/2 tsp vanilla extract; 1/4 tsp salt; 1 1/2 cups (180g) raw cashews, soaked 3+ hours; 1/3 cup (80g) full-fat coconut milk; 1/3 cup (105g) agave or maple syrup; 2 tbsp (25g) coconut oil; 1/3 cup (80g) lemon juice; 1 tbsp lemon zest; 1 teaspoon arrowroot or tapioca starch; 2 teaspoons lemon juice; 1 cup (140g) frozen blueberries; 1 tbsp agave or maple syrup

Jump to Recipe· 4.2 from 14 reviews

If you adore the brightness of lemon and the juicy burst of blueberries balanced with a satisfyingly crunchy crust, you are in for a real treat with this Lemon Blueberry Tarts with Crispy Cereal Crust and Cashew Lemon Filling Recipe. It’s the perfect harmony of tangy, sweet, and crispy textures wrapped up in a charming tart, ideal for sharing with friends or savoring on a cozy afternoon. What makes this recipe truly special is the unique crispy cereal crust paired with a luscious, creamy cashew lemon filling, topped off with a vibrant blueberry swirl that makes each bite a little celebration.

Ingredients You'll Need

The image shows four small tarts in shiny metal tart pans, arranged close together on a white marbled surface. Each tart has two layers: a rough, crumbly, golden-brown crust on the outer edge and bottom, and a smooth, creamy, pale beige filling that looks soft and slightly textured on top. The filling has gentle swirls, showing it was spread with a soft motion, and it fills the crust just to the rim. The metal pans have scalloped edges that nicely frame the crust. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for these tarts are as simple as they are essential, each bringing a unique texture, flavor, or color that makes this dessert truly unforgettable. From the crispy rice cereal that forms a crunchy base, to the zesty lemon juice that enlivens the creamy filling, every component plays its part perfectly.

Crispy rice cereal (3 cups): Provides a wonderfully crispy foundation for your tart crust.
Agave or maple syrup (4 tablespoon total): A natural sweetener that adds a gentle sweetness and helps bind the crust and filling.
Coconut oil, melted (3 tablespoon total): Adds richness to the crust and creaminess to the filling.
Crunchy SunButter (¼ cup): Lends a nutty depth and crunch to the crust.
Vanilla extract (½ tsp): Brings aromatic warmth to the crust mixture.
Salt (¼ tsp): Balances the sweetness and enhances all flavors.
Raw cashews, soaked (1 ½ cups): The creamy base for the luscious lemon filling.
Full-fat coconut milk (⅓ cup): Ensures a silky, smooth texture in the filling.
Lemon juice (⅓ cup plus 2 tsp): Zesty and fresh, the star citrus flavor for the filling and jam swirl.
Lemon zest (1 tbsp): Intensifies the lemony aroma and flavor.
Arrowroot or tapioca starch (1 tsp): Helps thicken the lemon filling perfectly.
Frozen blueberries (1 cup): Provides a sweet, colorful swirl with a hint of tang.

How to Make Lemon Blueberry Tarts with Crispy Cereal Crust and Cashew Lemon Filling Recipe

Step 1: Prepare the Crispy Cereal Crust

Start by preheating your oven to 350°F. Then, pulse the crispy rice cereal in a food processor until it turns into fine crumbs—this is what gives the crust its signature crunch. Add the melted coconut oil, agave or maple syrup, crunchy SunButter, vanilla extract, and salt, then blend until the mixture reaches a moist, sandy texture. Lightly grease four to five mini tart pans and press the crust mixture firmly into the bottoms and up the sides. Bake for 12 to 14 minutes, then allow the crusts to cool completely before filling.

Step 2: Make the Cashew Lemon Filling

Drain and thoroughly rinse the soaked cashews before placing them in a blender. Add the coconut milk, agave or maple syrup, melted coconut oil, fresh lemon juice, lemon zest, and arrowroot or tapioca starch. Blend everything until the mixture is incredibly smooth and creamy, with no lumps in sight—this will be your luscious lemon filling. Pour this vibrant filling into each cooled crisp cereal crust, spreading evenly.

Step 3: Create the Blueberry Jam Swirl

In a small saucepan, combine the frozen blueberries, lemon juice, and agave or maple syrup over medium heat. Stir constantly until the mixture bubbles and the blueberries soften, about 4 to 5 minutes. The mixture should thicken slightly, turning into a vibrant blueberry jam. Allow it to cool for 10 to 15 minutes before placing spoonfuls onto the lemon filling. Use a chopstick or toothpick to gently swirl the jam into pretty patterns that look as good as they taste.

Step 4: Refrigerate and Enjoy

Pop your assembled tarts into the refrigerator and chill overnight. This resting time allows the flavors to meld beautifully and the filling to set into a silky texture. The next day, you’ll have a flawless dessert that’s ready to impress any guest or simply brighten your day with every bite.

How to Serve Lemon Blueberry Tarts with Crispy Cereal Crust and Cashew Lemon Filling Recipe

This image shows a close-up of a dessert bar. It has three visible layers: the base layer is dark purple with a swirled, creamy texture, the middle layer is thick and white with a smooth, soft look, and the top layer is a crumbly, golden brown streusel with small crunchy pieces. The dessert is placed on a white plate with a white marbled surface in the background. A blurred piece of the dessert is held by a spoon at the edge of the frame. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of fresh lemon zest or a few fresh blueberries on top adds a burst of color and extra zing. For an elegant touch, a light dusting of powdered sugar or a sprig of fresh mint goes a long way in making these tarts presentation-worthy.

Side Dishes

Pair your lemon blueberry tarts with a scoop of vanilla bean ice cream or a dollop of coconut whipped cream for a cool, creamy complement. A fresh green salad with citrus dressing can balance the sweetness and provide a refreshing contrast if served as part of a larger meal.

Creative Ways to Present

Try serving these tarts on a rustic wooden board with scattered edible flowers for a charming look. Alternatively, arrange them in individual glass jars for a portable, picnic-friendly dessert. They also make delightful plated desserts topped with crushed toasted nuts for extra crunch and luxury.

Make Ahead and Storage

Storing Leftovers

These delightful tarts keep beautifully in the refrigerator for up to three days, maintaining the crispness of the crust and creaminess of the filling. Be sure to cover them tightly to prevent any absorption of fridge odors.

Freezing

For longer storage, these tarts freeze well. Wrap each tart securely in plastic wrap and place them in an airtight container or zip-top bag. They can be frozen for up to one month without compromising flavor or texture.

Reheating

When you’re ready to enjoy frozen tarts, thaw them overnight in the fridge. Serve chilled or bring to room temperature for a few minutes before dining to appreciate the full range of flavors and texture.

FAQs

Can I use a different nut butter in the crust?

Absolutely! While Crunchy SunButter adds a lovely nutty crunch, you can substitute with almond butter or peanut butter depending on your preference. Just be sure it’s a crunchy variety for that perfect texture.

Do I have to soak the cashews for the filling?

Yes, soaking cashews for at least three hours softens them, making the blender work easier and resulting in the silky smooth texture needed for this lemon filling.

Can I use fresh blueberries instead of frozen for the jam swirl?

Yes! Fresh blueberries work just as well — they may cook faster, so keep a close eye during the jam-making process to avoid over-thickening.

Is this recipe suitable for vegan diets?

Definitely. All ingredients used are plant-based, making this dessert a fantastic vegan-friendly option that doesn’t compromise on flavor or indulgence.

What if I don’t have arrowroot or tapioca starch?

You can substitute cornstarch in the same amount. It will provide similar thickening power for the filling, but arrowroot or tapioca starch is preferable for a clear, silky texture.

Final Thoughts

This beloved Lemon Blueberry Tarts with Crispy Cereal Crust and Cashew Lemon Filling Recipe is a refreshing delight that combines simple ingredients with a sophisticated taste and texture that’s sure to win hearts. Whether it's a special occasion or just a sweet moment to yourself, these tarts are worth every bit of effort. I hope you enjoy making and sharing them as much as I do!

Lemon Blueberry Tarts with Crispy Cereal Crust and Cashew Lemon Filling Recipe

Ingredients You'll Need