Skinny Blueberry-Lemon Tart

Skinny Blueberry-Lemon Tart
130 min.
10
181kcal

Suggestions


Indulge in a delightful dessert that perfectly balances sweetness and tanginess with our Skinny Blueberry-Lemon Tart. This light and refreshing treat is not only a feast for the eyes but also a guilt-free option for those who want to satisfy their sweet tooth without compromising their health goals. With just 181 calories per serving, you can enjoy a slice of this tart without any of the usual dessert remorse.

The vibrant combination of fresh blueberries and zesty lemon curd creates a burst of flavor that dances on your palate, making it an ideal choice for summer gatherings or a cozy evening at home. The buttery crust, made with all-purpose flour and brown sugar, provides a perfect base that complements the creamy lemon filling and juicy blueberries.

What’s more, this recipe is simple to prepare, taking just 130 minutes from start to finish, including cooling time. Whether you’re hosting a dinner party or simply treating yourself, this tart is sure to impress your guests and leave them asking for seconds. So, roll up your sleeves and get ready to whip up this deliciously light dessert that’s as pleasing to the eye as it is to the taste buds!

Ingredients

  • cups blueberries fresh
  • tablespoons brown sugar packed
  • 0.3 cup butter softened
  • tablespoons eggs fat-free
  • cup flour all-purpose
  • 0.5 cup lemon curd (from 10-oz jar)
  • 0.5 cup cream fat-free sour

Equipment

  • bowl
  • oven
  • whisk
  • hand mixer
  • tart form

Directions

  1. Heat oven to 400F. In medium bowl, beat butter and brown sugar with electric mixer on low speed until fluffy. Beat in egg product until blended. Beat in flour until dough forms. Press dough firmly in bottom and up side of ungreased 9-inch tart pan with removable bottom. Prick bottom thoroughly with fork.
  2. Bake 10 to 12 minutes or until light golden brown. If crust puffs in center, prick with fork. Cool 30 minutes or until completely cooled.
  3. In small bowl, beat lemon curd and sour cream with wire whisk until smooth.
  4. Spread evenly over crust. Refrigerate at least 1 hour. Just before serving, top with blueberries.

Nutrition Facts

Calories181kcal
Protein5.67%
Fat37.66%
Carbs56.67%

Properties

Glycemic Index
16.5
Glycemic Load
8.34
Inflammation Score
-3
Nutrition Score
3.7473913223847%

Flavonoids

Cyanidin
2.5mg
Petunidin
9.33mg
Delphinidin
10.49mg
Malvidin
20.01mg
Peonidin
6.01mg
Catechin
1.57mg
Epigallocatechin
0.2mg
Epicatechin
0.18mg
Luteolin
0.06mg
Kaempferol
0.49mg
Myricetin
0.38mg
Quercetin
2.27mg
Gallocatechin
0.04mg

Nutrients percent of daily need

Calories:180.9kcal
9.04%
Fat:7.68g
11.81%
Saturated Fat:4.68g
29.23%
Carbohydrates:26g
8.67%
Net Carbohydrates:24.93g
9.06%
Sugar:13.31g
14.79%
Cholesterol:28.3mg
9.43%
Sodium:104.52mg
4.54%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.6g
5.2%
Manganese:0.19mg
9.39%
Selenium:5.9µg
8.43%
Vitamin B1:0.12mg
7.68%
Folate:27.57µg
6.89%
Vitamin B2:0.11mg
6.31%
Vitamin K:6.29µg
5.99%
Vitamin A:250.37IU
5.01%
Vitamin B3:0.88mg
4.4%
Fiber:1.07g
4.28%
Iron:0.74mg
4.12%
Phosphorus:35.79mg
3.58%
Vitamin C:2.87mg
3.48%
Vitamin E:0.38mg
2.55%
Calcium:24.49mg
2.45%
Copper:0.04mg
2.03%
Potassium:61.69mg
1.76%
Magnesium:6.51mg
1.63%
Zinc:0.24mg
1.59%
Vitamin B5:0.15mg
1.5%
Vitamin B6:0.03mg
1.5%
Vitamin B12:0.07µg
1.23%