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Blueberry Lemon Goat Cheese Tart Recipe

Originally presented from the live broadcast of Just What the Doctor Ordered at the Florida Blueberry Festival.

Blueberries, like almost all purple and blue fruits and vegetables are rich in a phytochemical compound called anthocyanin. These powerful anti-oxidants can help heart health, bone strength, skin health, blood pressure, diabetes management, cancer prevention, and mental health.

Feel free to substitute any wonderful in-season summer berry… all the wonderfully ripe, freshly picked ones are berry good!

Blueberry Lemon Goat Cheese Tart


  • 16 oz. good quality  granola
  • 8 oz. butter
  • 16 oz. fresh chèvre (goat cheese)
  • Juice from 2 Meyer lemons
  • Zest of 1 lemon
  • 4 Tbs. honey
  • 2 tsp. vanilla extract
  • 3 egg yolks
  • 6 egg whites
  • 2 cups fresh blueberries
  • Mint for garnish


Preheat the oven to 400° F. Melt the butter in a medium saucepan. In a food processor add the cereal until it is pulverized. Combine the butter and ground cereal together in a bowl. Divide the mixture among eight 4 inch tart tins. Bake the crust for 5 minutes, remove and drop the temperature to 325 degrees F. In a stand mixer whip the chèvre, lemon juice, zest, honey, vanilla extract and egg yolks together. If the blueberries are particularly tart, add an additional 1 Tbs. of honey. In a separate bowl, whip the egg whites until stiff peaks form. Fold the blueberries and then the egg whites into the batter. Fill the tins and bake for 25 minutes or until the centers are set (a toothpick inserted in the middle will come out clean). Remove, cool and drizzle with a little honey and garnish with mint.

Makes 8 tarts; serving size ¼ tart (2.25 ounces)

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