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Yeah…Immaeatthat

Mar 20

a really good dessert for Spring.

Last week we had friends over for dinner and I felt like putting a little more effort into dinner. I made a salmon recipe complete with roasted cauliflower, tomato-mozzarella salad and bread + olive oil + balsamic vinegar for dipping. To end the meal with something sweet, I made a lemon-blueberry tart using this recipe. (<–unfortunately that recipe does list calorie information, read this post on calorie counting if you tend to be preoccupied by numbers when eating.)

A couple years ago one of my childhood neighbors had whipped up a similar tart and I’d been searching for a recipe as delicious as her’s since then. I’m happy to say I think this is it. I thought it was a pretty simple tart recipe – only requiring a short chill time. Being so citrus-y and fresh, this will be in rotation for us throughout the spring.

8 comments on “a really good dessert for Spring.”

  1. I love how you’re one step ahead of diet culture thoughts.
    I saw this pop up on my insta feed, thought it looked insanely delicious and then a small voice wondered about calories. First thing I did when checking the post was click on you calorie counting link and remind myself that I shouldn’t be afraid of feeding my body. And I definitely shouldn’t be afraid of a blueberry tart :D
    Thanks for the link to the recipe and your fab post!

  2. Tarts are one of my favorite desserts!!  I take the easy way out & buy them at Whole Foods but I’ll have to try this recipe & make one myself next time 😊

  3. Mmmm…. I love blueberries and lemon together, and this just makes me so happy and excited about spring time.  

  4. Mmmm that looks soso good! Not sure about the “chilled” part though…I feel like blueberries in a dessert need to be nice and warm so that they get all ooey-gooey LOL

  5. This looks so good! I’m going to make this over the weekend. Question for you- what kind of cookware do you use? I read an article about how “toxic” cookware is and now I cannot decide on a set to buy. My current pans are flaking off black particles into my food so I need some asap. But, since reading the article I’m terrified they’re all “bad”.

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