Mini Pecan Lemon Berry Tarts
Prep time
Cook time
Total time
It doesn't get much easier than this 3-ingredient crust with light lemon filling and fresh berries on top! They're naturally gluten-free and dairy-free treats.
Serves: 24 mini tarts
  • 2 cups pecan pieces or halves
  • ¼ cup dairy-free buttery spread, melted
  • 2 tablespoons sugar
  • ½ cup dairy-free lemon filling
  • ½ cup blueberries or raspberries
  • Powdered sugar, for dusting (optional)
  1. Preheat your oven to 350ºF and line 24 mini muffin cups with paper liners.
  2. In a food processor, blend the pecans, buttery spread, and sugar until the mixture forms coarse dough.
  3. Scoop about 2 teaspoons of the pecan mixture into each muffin tin. Use a spoon or your fingers to evenly press the mixture into the bottom and up the sides of each muffin cup.
  4. Bake for 12 minutes, or until the crusts are golden brown. Let the crusts cool completely before removing them from the pan.
  5. Spoon 1 teaspoon lemon filling into each crust. Top each mini tart with one raspberry or three small blueberries. Dust with powdered sugar, if desired.
Recipe by Go Dairy Free at