Lemony Blueberry Cheese Tart

  • Yield 8 servings


1 (9-inch) -- frozen pie crust, thawed
1 cup mascarpone cheese OR
1 (8-ounce) package cream cheese, softened
5 tablespoons lemon curd, divided
2 cups fresh blueberries


  1. Preheat oven to 375°F
  2. Press the pie crust into a 9-inch tart pan with removable bottom, or leave in the original aluminum pie tin
  3. With the tines of a fork, pierce the bottom and sides
  4. Bake until lightly browned, about 10 minutes
  5. Refrigerate until cool, about 10 minutes
  6. 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)
  7. Spread mixture in the bottom of the cooled tart shell
  8. In a medium-size bowl, gently stir the blueberries and the remaining 2 tablespoons lemon curd until thoroughly combined
  9. Spoon the blueberries evenly over the mascarpone layer
  10. Cover and chill 2 hours
  11. To serve, remove the sides of the tart pan if used
  12. Cut into wedges

Used with permission from the U.S. Highbush Blueberry Council



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