Berry Tart with Lemon Cookie Crust


Highlight seasonal berries in a patriotic sugar cookie tart. Fat-free cream cheese and Greek yogurt keep the frosting layer light.

Berry Tart with Lemon Cookie Crust
Photo: Karla Conrad
Prep Time:
30 mins
Bake Time:
12 mins
Total Time:
42 mins


  • ¼ cup butter, softened

  • ¼ cup granulated sugar

  • 1 teaspoon finely shredded lemon peel

  • ½ teaspoon baking powder

  • ½ teaspoon vanilla

  • 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


  1. 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).

  2. 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.

  3. 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.

Nutrition Facts (per serving)

217 Calories
7g Fat
31g Carbs
8g Protein
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.

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