Lemon-berry tart

Fresh herbs put a new spin on this classic dessert.

Low in sugar and high in antioxidants, this citrusy tart showcases ripe berries, says Julia Heffelfinger, a Denver-based recipe developer. It’s garnished with fresh mint and basil for an extra note of brightness.

Serves 8
Prep time: 15 minutes

Photography and styling by Jenny Huang


1 tablespoon fresh lemon juice
2 teaspoons finely grated lemon zest
3 cups mixed berries, such as raspberries, blackberries, and blueberries
Torn fresh mint leaves


In a medium bowl, whisk the almond milk pudding with the lemon juice and 1 teaspoon of the lemon zest until smooth. (The pudding will be stiff at first.) Spread the mixture in the almond tart crust.
Pile the berries on top of the tart. If you used a tart pan with a removable bottom, remove the sides. Garnish with the remaining 1 teaspoon lemon zest, mint, and basil. Using a sharp chef’s knife, slice the tart into 8 wedges. Serve at room temperature or slightly chilled.