Blogger Cindy Ensley of Hungry Girl por Vida shares a scrumptious recipe for a quick-prep lemon tart.
SAVE ON THIS RECIPE!
The coconut oil in the tart shell allows you to skip the baking step as coconut oil is solid at cooler temperatures.
Freezing the tart makes for a quick set up and allowing it to sit at room temperature for a few minutes gives the tart a semifreddo (semi-frozen) quality.
Use any fresh berries you like and look best at the market to top this tart. You could even use thawed frozen whole berries.
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