Blueberry Lemon Cream Cheese Tart


Almond Crust
1/2 cup slivered almonds
1/4 cup light brown sugar
1 cup Namaste Perfect Flour Blend or Namaste Organic Perfect Flour Blend
1/4 tsp. salt
6 Tbsp. unsalted butter, cut into small pieces
2-3 Tbsp. cold water

Lemon cream cheese filling
8 oz. cream cheese
3/4 cup sugar
1 Tbsp. lemon zest, minced
2-3 Tbsp. fresh lemon juice
3 Tbsp. strawberry or raspberry preserves, room temperature
2 baskets fresh blueberries, 2 - 4 oz. containers


  1. Combine almonds and sugar in food processor. Pulse until nuts are finely ground and mixture is uniform. Do not make a paste. Add flour and salt, pulse until blended. Add butter and pulse until coarse crumbs form. Add 2 tablespoons water, pulse again. Dough should come together when pressed in your hand. Add more water if needed. Press the dough evenly into the sides and bottom of a greased 9” tart pan. Bake crust for 15-20 minutes at 350° F until golden brown. Allow to cool completely before adding filling.
  2. Beat cream cheese with a mixer until smooth and soft. Add sugar, lemon peel and juice and beat for 3-4 minutes until smooth. Spread the filling into the crust and smooth the top. Chill the tart for at least 30 minutes. Spread preserves over the top of the cream cheese. Sprinkle blueberries on top.


  • Raspberries, blackberries or strawberries would be delicious, too!