Blackberry Lemon Tart

Apr 16, 2015 | Minis

Blackberry Lemon Tart (GF, DF, SF)

How beautiful is this tart? It tastes damn good too. And as the weather gets warmer hotter, it leaves me wanting cool, refreshing treats. And another great thing about this dessert is that it’s perfect for one person, two if you’re feeling generous. I made this in a 4 3/4 inch round tartlet and the crust was the perfect thickness! Happy spring! Enjoy!

Blackberry Lemon Tart (GF, DF, SF)

Blackberry Lemon Tart
Author: Last Course Gourmet
Prep time:
Cook time:
Total time:
Serves: 1
  • The Crust
  • 1 1/4 cup almond flour
  • 1 heaping tablespoon of coconut oil (melted)
  • 1 tablespoons honey
  • 1 teaspoon vanilla
  • dash teaspoon salt
  • The Lemon
  • 1 eggs
  • 1 egg yolk
  • 1/4 cup honey
  • 1/2 teaspoon of lemon zest (if you want it extra tart!)
  • 1/4 cup fresh lemon juice
  • 3 tablespoons coconut oil
For the crust:
  1. Preheat your oven to 350F. Prepare your tartlet by rubbing generously with coconut oil.
  2. In a medium sized mixing bowl, mix together all of your crust ingredients. It’s very thick. I use a fork.
  3. Press the crust into the bottom and sides of the tartlet so the bottom is even and the sides look pretty!
  4. Bake for about 15 minutes or until golden brown. Do not remove from pan. Set aside to let cool.
For the lemon:
  1. In a medium sized pan, whisk together all ingredients (except for coconut oil) until well combined. Add the coconut oil and turn on low heat. Stir constantly until the oil is completely melted.
  2. Turn up to medium heat and continue to stir for 5-7 minutes until the mixture is thick and all of the coconut oil is incorporated.
  3. Remove it from the heat and strain through a sieve.
  4. Pour the lemon filling into the crust to the rim. (You may have a little extra. Place in sealed container and store in refrigerator for up to a week!)
  5. Place tart if refrigerator to cool for 45 minutes to an hour.
  6. Remove from pan to plate dessert and top with fresh blackberries.



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