Description
These Lemon Blueberry Tarts feature a crunchy crispy rice cereal crust, a smooth and tangy lemon cashew filling, and a sweet blueberry jam swirl topping. Perfectly balanced between zesty citrus and fruity sweetness, these tarts are dairy-free, naturally sweetened, and packed with vibrant flavors. Ideal for a refreshing dessert that can be prepared in advance and refrigerated overnight.
Ingredients
Crust 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
Lemon Filling Ingredients
- 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
Blueberry Jam Swirl
- 2 teaspoons lemon juice
- 1 cup (140g) frozen blueberries
- 1 tbsp agave or maple syrup
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). In a food processor, grind the crispy rice cereal into fine crumbs. Add melted coconut oil, agave or maple syrup, Crunchy SunButter, vanilla extract, and salt. Process until the mixture reaches a moist, sandy texture.
- Form and Bake the Crust: Lightly grease 4 to 5 mini tart pans. Press the crust mixture firmly into the bottoms and up the sides of each tart pan. Place the pans on a baking sheet and bake in the preheated oven for 12 to 14 minutes until set and slightly golden. Remove from oven and allow to cool completely.
- Make the Lemon Filling: Drain and rinse the soaked cashews thoroughly. In a blender, combine the cashews, full-fat coconut milk, agave or maple syrup, coconut oil, lemon juice, lemon zest, and arrowroot or tapioca starch. Blend until the filling is very smooth and creamy.
- Fill the Tart Shells: Pour the lemon filling evenly into the cooled tart crusts, smoothing the tops gently.
- Prepare the Blueberry Jam Swirl: In a small saucepan over medium heat, combine frozen blueberries, lemon juice, and agave or maple syrup. Heat until the mixture begins to bubble, then cook for 4 to 5 minutes while stirring continuously, until the blueberries soften and the mixture thickens. Remove from heat and allow to cool for 10 to 15 minutes.
- Swirl the Jam: Spoon small dollops of the blueberry jam on top of the lemon filling. Using a chopstick or skewer, gently swirl the jam into the filling to create a marbled effect.
- Chill the Tarts: Refrigerate the assembled tarts overnight to allow the filling to set properly and flavors to meld.
- Serve and Enjoy: Once chilled, serve the Lemon Blueberry Tarts cold as a refreshing and delightful dessert.
Notes
- Soaking cashews for at least 3 hours (or overnight) is essential to achieve a creamy filling texture.
- Crunchy SunButter can be substituted with any other nut or seed butter, such as almond or peanut butter.
- Arrowroot or tapioca starch helps thicken the lemon filling; do not omit for best results.
- If mini tart pans are unavailable, a small pie dish or muffin tin can be used as alternatives, adjusting the baking time if needed.
- Refrigerate leftovers and consume within 3-4 days for optimal freshness.
- For a vegan option, ensure all sweeteners are plant-based and avoid honey.
- Prep Time: 30 minutes (plus 3+ hours soaking cashews and overnight chilling)
- Cook Time: 20 minutes (12-14 minutes baking crust + 4-5 minutes blueberry jam cooking)
- Category: Dessert
- Method: Baking
- Cuisine: American
