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Creamy Lemon Tart Recipe with Almond Crust with flowers and berry on top

Creamy Lemon Tart with Almond Crust

  • Author: Krista
  • prep_time Prep Time: 1 hr
  • cook_time Cook Time: 15 min
  • total_time Total Time: 1 hr 15 min
  • yield Yield: 10 1x
  • category Category: Dessert, Gluten Free, Kid Friendly, Holiday
  • method Method: Oven
  • cuisine Cuisine: American

Description

A Creamy Lemon Tart Recipe with an almond crust shell. This easy lemon tart is made with cream cheese, yogurt, lemon juice and naturally sweetened with maple syrup! It makes the perfect light dessert!

Scale

Ingredients

For Almond Crust:

  • 2 cups fine unblanched almond flour
  • 1/3 cup coconut oil, melted
  • 3 tablespoons maple syrup
  • 1 teaspoon ground cinnamon

For Filling:

  • 8 oz softened cream cheese
  • 1 cup plain greek yogurt
  • 3 tablespoons maple syrup
  • 2 1/2 tablespoons lemon juice
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon lemon zest

Instructions

Almond Crust

  1. Preheat oven to 350 degrees F.
  2. Spray a 10″ spring form tart pan with cooking spray.
  3. In a small bowl mix together almond flour, coconut oil, maple syrup and ground cinnamon. Mix until all the ingredients are combined and the mixture is somewhat sticky.
  4. Add almond crust mixture to the spring form pan. Spread the mixture out evenly along the bottom and up the sides. Pressing into the pan. (if the mixture sticks to your hands just add a little oil to your hands)
  5. Poke the crust with a fork all over the bottom and a few times on the sides. This will prevent the crust from bubbling up.
  6. Place pan in the oven and bake for 12-15 minutes, until the crust is lightly browned. Remove from oven and let cool.

Cheesecake Filling

  1. To a medium bowl add cream cheese, greek yogurt, maple syrup, lemon juice, lemon zest and vanilla bean paste.
  2. Using a hand mixer, blend until the mixture is smooth and there are no lumps.
  3. Pour the cheesecake mixture over the almond crust and evenly spread to cover the entire bottom with a spatula.
  4. Top the tart with slices of fresh lemon and fresh raspberries.
  5. Let chill and set for 1-2 hours. Serve.

Nutrition

  • Serving Size: 1 slice
  • Calories: 294
  • Sugar: 10 g
  • Sodium: 102 mg
  • Fat: 23 g
  • Saturated Fat: 9 g
  • Carbohydrates: 17 g
  • Fiber: 3 g
  • Protein: 9 g
  • Cholesterol: 14 mg

Keywords: Easter Recipes, Easter Dessert Recipe, Mothers Day Recipe, Lemon Tart Recipe, Lemon Tart, Easy Lemon Tart, Almond Crust Recipe, Healthy Dessert Recipe, Healthy Summer Dessert