Lemony Blueberry Cheese Tart
- Yield: 8 servings
Ingredients
- 1 (9-inch)-- frozen pie crust, thawed
- 1cup mascarpone cheese OR
- 1 (8-ounce)packages cream cheese, softened
- 5tablespoons lemon curd, divided
- 2cups fresh blueberries
Instructions
- Preheat oven to 375°F
- Press the pie crust into a 9-inch tart pan with removable bottom, or leave in the original aluminum pie tin
- With the tines of a fork, pierce the bottom and sides
- Bake until lightly browned, about 10 minutes
- Refrigerate until cool, about 10 minutes
- In a small bowl, stir together cheese and 3 tablespoons of the lemon curd until smooth (If mixture is too thick to spread, stir in a small amount of milk)
- Spread mixture in the bottom of the cooled tart shell
- In a medium-size bowl, gently stir the blueberries and the remaining 2 tablespoons lemon curd until thoroughly combined
- Spoon the blueberries evenly over the mascarpone layer
- Cover and chill 2 hours
- To serve, remove the sides of the tart pan if used
- Cut into wedges
Used with permission from the U.S. Highbush Blueberry Council
Nutritional Info *per serving
- Calories 258
- Fat 19g
- Saturated Fat 8.9g
- Carbohydrate 22g