Recipes and Cooking Berry Tart with Lemon Cookie Crust 3.4 (25) Add your rating & review Highlight seasonal berries in a patriotic sugar cookie tart. Fat-free cream cheese and Greek yogurt keep the frosting layer light. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 2, 2014 Print Rate It Share Share Tweet Pin Email Photo: Karla Conrad Prep Time: 30 mins Bake Time: 12 mins Total Time: 42 mins Servings: 8 Jump to Nutrition Facts Ingredients ¼ cup butter, softened ¼ cup granulated sugar 1 teaspoon finely shredded lemon peel ½ teaspoon baking powder ½ teaspoon vanilla ⅛ teaspoon salt 1 egg, lightly beaten, or 2 tablespoons refrigerated or frozen egg product, thawed 1 ¼ cup all-purpose flour ¾ cup tub-style fat-free cream cheese, softened 2 tablespoon powdered sugar 1 teaspoon finely shredded lemon peel ½ cup thick plain Greek fat-free yogurt 2 cup fresh blueberries, blackberries, and/or raspberries Frozen light whipped dessert topping, thawed (optional) Fresh mint sprigs Directions Preheat oven to 375°F. For crust, in a medium bowl beat butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar, 1 teaspoon lemon peel, the baking powder, vanilla, and salt; beat until combined. Add egg; beat until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour (or knead gently until combined). Press dough onto the bottom and up the sides of a 9-inch round tart pan with removable bottom. Line crust with a double thickness of foil. Bake crust for 6 minutes. Remove the foil and bake for 6 to 7 minutes more or until crust is lightly browned. Cool crust on a wire rack. Meanwhile, for lemon cream, in a small bowl stir together cream cheese, powdered sugar, and 1 teaspoon lemon peel. Fold in yogurt. Spread in the bottom of the cooled crust. Top with berries. If desired, garnish with whipped topping and fresh mint. Remove sides of pan and cut into wedges. Individual Berry Tarts: Prepare crust as directed, except divide dough into eight equal portions. Press each dough portion onto the bottoms and up the sides of eight 31/2-inch individual tart pans with removable bottoms. Bake as directed, except after removing foil, reduce baking time to 4 to 6 minutes. Prepare lemon cream as directed. Spread cream evenly in the bottoms of the cooled crusts. Top with berries and, if desired, garnish with whipped topping and mint. Remove sides of pans. Makes 8 tarts. Rate it Print Nutrition Facts (per serving) 217 Calories 7g Fat 31g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 217 % Daily Value * Total Fat 7g 9% Saturated Fat 4g 20% Cholesterol 41mg 14% Sodium 291mg 13% Total Carbohydrate 31g 11% Total Sugars 14g Protein 8g Vitamin C 4.2mg 21% Calcium 125mg 10% Iron 1.3mg 7% Potassium 125mg 3% Folate, total 49.5mcg Vitamin B-12 0.3mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.