Lemon Blueberry Tarts

  • 4 cups cornflakes
  • 4 Lemon Kale LivBar, finely ground
  • 12 tablespoons unsalted butter, melted
  • 1 cup heavy cream
  • 1 cup lemon curd
  • 1 teaspoon vanilla extract
  • 1 pint blueberries
  1. In a food processor, add Lemon Kale LivBar and cornflakes. Pulse until finely ground. Gradually add melted butter and pulse until the mixture resembles wet sand. 
  2. Pour the crumb mixture into a mini tart tin and press into an even layer. Transfer to the fridge to set for about 2 hours. 
  3. In a large mixing bowl, beat heavy cream until stiff peaks form then mix in lemon curd and vanilla extract. Beat until smooth.
  4. Fill the tart with lemon cream filling then top with fresh blueberries.
  5. To serve, remove from the tin and enjoy!