Lemon Blueberry Tartlets

Lemon Blueberry Tartlets

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"These pretty little tarts with a creamy lemon filling are topped with whipped cream and fresh blueberries."
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1 h 15 m servings 497 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 497 kcal
  • 25%
  • Fat:
  • 23.2 g
  • 36%
  • Carbs:
  • 37.5g
  • 12%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 196 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Heat oven to 425 degrees F. Coat 8 (4 x 3/4-inch) tart pans with no-stick cooking spray. Beat shortening and cream cheese in large bowl with electric mixer on medium speed until fluffy. Beat in flour and salt until dough forms. Press into bottoms and sides of prepared pans. Place tart pans on baking sheet. Bake 5 minutes.
  2. Whisk sweetened condensed milk, egg and lemon juice in medium bowl until smooth. Stir in 1 teaspoon lemon peel. Divide evenly into crusts.
  3. Reduce oven to 375 degrees F. Bake 16 to 18 minutes or until lightly browned. Cool completely. Remove from pans. Top with whipped cream and blueberries. Drizzle with honey. Sprinkle with remaining lemon peel.



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