Blogger Cindy Ensley of Hungry Girl por Vida shares a scrumptious recipe for a quick-prep lemon tart.
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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