Berry Tart with Lemon Cookie Crust
The classic, summery flavors of berries and lemon combine in this pretty tart.
Tip: We do not recommend sugar substitutes for this recipe.
Variation: Individual Berry Tarts: Prepare crust as directed above except divide dough into eight equal portions. Press each dough portion onto the bottoms and up the sides of eight 3 1/2-inch individual tart pans with removable bottoms. Bake as directed above, except after removing foil, reduce baking time to 4 to 6 minutes. Prepare lemon cream as directed above. Spread cream evenly in the bottoms of the cooled crusts. Top with berries, and, if desired, drizzle with honey and garnish with mint and/or lemon peel curls. Remove sides of pans to serve.
1 fat, 1 milk, 1 other carbohydrate