These luscious lemon tarts go marvelously with a quick fresh blueberry sauce and whipped cream on top. A perfect spring-time dessert!
Prep Time 20minutes
Cook Time 30minutes
Total Time 50minutes
Pastry for one single-crust pie
1tablespoongrated lemon zest
1/4cupwhite whole wheat flour
2cupsblueberriesif using frozen, do not thaw
Whipped cream for servingoptional
Make the tarts: Divide pie pastry dough into 8 balls of dough. Roll each ball out into a 5-in circle. Press each circle of dough in the bottom and up the sides of eight 5-in mini tart pans. Trim edges as needed. Pre-bake crusts at 350F 10 minutes, or until lightly browned.
In a large bowl, whisk eggs, lemon juice, zest, xylitol, and flour until smooth. Carefully pour mixture into pre-baked crusts. Bake tarts at 350F an additional 20-25 minutes, or until filling is set. Cool tarts on a wire cooling rack.
Make the blueberry sauce: Combine blueberries, water, xylitol, and lemon juice in a medium saucepan over medium-high heat. Bring to a low boil, stirring constantly. In a small bowl, whisk cornstarch and water and add to blueberries. Continue stirring over medium heat until sauce is thickened and coats the back of spoon. Cool blueberry sauce.
Assemble the tarts: Remove tarts from pans and place on individual serving plates. Pour blueberry sauce over tarts and top with whipped cream if desired.