Oh My Veggies · by Nicole
Mini Lemon Blueberry Tarts
NUTRITION · PER SERVING165M COOK
CAL 12%·PRO 4%
CARBS 19G30% OF CAL
0G FIBER8G OTHER11G TOTAL SUGAR
FAT 19G69% OF CAL
10G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Miniature tarts filled with a creamy lemon custard and topped with fresh blueberries. Elegant and bursting with bright, tangy flavor.
dessertamericanbaked good🥄 saucepangluten freevegetarian
View the full recipe on Oh My Veggies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 12 frozen mini pie shells (baked and cooled down according to package’s directions)
- 2 cups heavy cream
- ½ cup granulated sugar (organic preferred)
- 2 tsp lemon zest
- 1/3 cup lemon juice
- ½ cup blueberries (fresh, or more to taste)
At a glance
PER SERVING · TIME 165M
CAL 12%·PRO 4%
CARBS 19G30% OF CAL
0G FIBER8G OTHER11G TOTAL SUGAR
FAT 19G69% OF CAL
10G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 45m
- Sodium
- 68mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 67mg
- Calcium
- 29mg
- Iron
- 0.41mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 68MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.