Simple no-bake treats that are bright and refreshing.
These no-bake lemony mini tarts are quick to make and perfect for warm days. They’re light, fruity, and crowd-pleasing — mine disappeared fast during taste testing. The blueberry chia jam keeps well and makes a fantastic topping for oats or peanut butter and jelly the following days. The jam is homemade in minutes and tastes far better than store-bought.
The crust can also be shaped into bite-sized energy balls, making this recipe versatile. Everything comes together quickly in a food processor, so you won’t spend much time preparing them. A small parchment strip in each mini muffin cup makes removal easy and prevents damage to the tart — a helpful tip that ensures perfect results every time. Press the crust to create a shallow well for the jam; I prefer a moderate amount of filling so the crust-to-jam balance stays just right. A little fresh lemon zest on top adds bright flavor and a polished look. When in doubt, zest it!
No Bake Blueberry Lemon Mini Tarts
Ingredients
For base/crust
- 1 1/2 c raw cashews
- 8-10 medjool dates, pitted
- 1 tsp coconut oil, not melted
- Zest of 1 lemon
- Dash of sea salt
- 1 tsp vanilla extract
For Blueberry Jam
- 1 c fresh or frozen blueberries, thawed
- 1 1/2 T chia seeds
- 2 tsp lemon juice
- 1 T maple syrup (or honey/sweetener of choice)
Instructions
- In a food processor, pulse the blueberries a few times until they start to break down. If you prefer some texture, don’t puree completely. Transfer the fruit to a bowl and stir in the chia seeds, lemon juice, and maple syrup.
- Chill the jam mixture for several hours or overnight to allow it to thicken.
- For the crust, process the cashews until they’re fine and grain-like. Add the dates, coconut oil, lemon zest, sea salt, and vanilla, and process until a dough forms.
- Reserve about 2 tablespoons of the crust mixture for topping.
- Line mini muffin cups with small parchment strips and press the dough into each cup, creating a shallow well (about 1/2 inch) for the jam.
- Spoon the chilled blueberry jam into each crust, top with fresh lemon zest and a sprinkle of the reserved crust mixture.
- Chill the tarts for about 15 minutes before serving to set.
- Store finished tarts in an airtight container in the refrigerator.
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