This tart is made with a lemon cookie crust. The filling is cream cheese and sugar. Fresh berries top of the tart to make one fancy Patriotic dessert.  To celebrate the 4th of July, I made this patriotic red, white, and blue Mixed Berry Tart with Lemon Cookie Crust.  It’s the perfect right amount of sweet, and it almost reminds me of a fruit pizza. One serving is only 6 WWP+ but since I shared this recipe there have been at least 3 new plans so points will be different.  A special tart pan isn’t necessary but any other type of pan will work. Even a 9 in round pie plate. 

What Ingredients do I need? 

In this section, you can find substitutes or suggestions for certain ingredients. I also will try and list out what the ingredients’ purpose is for.  Butter   - any fun shaped pasta, I used whole wheat penne noodles  Sugar -  sliced in half  Lemon Peel or Zest  Vanilla - no imitation vanilla please, use pure!  Egg - 1 large egg  Flour - all-purpose flour - I have not tested this with other flours  Cream Cheese ⅓ less fat cream cheese or fat free  Powdered Sugar - for sweetness  Greek Yogurt - plain non-fat Greek yogurt  Mixed berries - blackberries, blueberries, raspberries, and strawberries 

You can print off the full recipe below.  Preheat oven to 375 degrees F. For crust, in a medium bowl beat butter with an electric mixer on medium speed for 30 seconds. Add granulated sugar, 1 teaspoon lemon peel, the baking powder, vanilla, and salt; beat until combined. Add egg; beat until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour (or knead gently until combined). Press dough onto the bottom and up the sides of a 9-inch round tart pan with removable bottom. Line crust with a double thickness of foil. Bake crust for 6 minutes. Remove the foil and bake for 6 to 7 minutes more or until crust is lightly browned. Cool crust on a wire rack. Meanwhile, for lemon cream, in a small bowl stir together cream cheese, powdered sugar, and 1 teaspoon lemon peel. Fold in yogurt. Spread in the bottom of the cooled crust. Top with berries. If desired, garnish with whipped topping and fresh mint. Remove sides of pan and cut into wedges.

Other Recipes To Try 

25 Recipes for the Slow Cooker  Maple Bacon Corn Bread Muffins Knock You Naked Brownies  Sweet Potato and Sausage Hash  Buffalo Chicken Taquitos  Sour Cream Noodle Bake  If you’ve tried this Lemon Tart with Berry Cookie Crust or any other recipe on the site, let me know in the comment section how it turned out. Snap a picture and upload it to Pinterest. WW Personal Points 13