Blueberry Lemon Cheese Tart
Active time: 15 minutes
Total Time: 140 minutes (Including 2-hour chill time)
6 to 8 servings
- Fluted Square Tart Mold
- Medium Perforated Baking Sheet
- Small Round Mold
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Ingredients
- 1/3 cup butter
- 1/4 cup sugar
- 1 1/4 cup finely crushed graham crackers (use Eco Chop to crush)
- 2 – 8 oz containers mascarpone cheese or 2 cups cream cheese, softened 10-ounce jar or 14 tablespoons lemon curd, divided
- 3 cups fresh blueberries
Instructions
- Preheat oven to 375°F.
- Place Tart Mold on Perforated Baking Sheet and set aside,
- Melt butter in Small Round Mold. Mix butter, crushed graham crackers and sugar in mixing bowl.
- Spread evenly into Tart Mold and press to even the bottom and part way up the sides to form a firm and even crust.
- Bake for 4 to 5 minutes or until edge is lightly browned. Allow to cool.
- In mixing bowl, gently stir ¼ cup lemon curd with the blueberries until thoroughly combined. Set aside.
- In another mixing bowl, whisk together cheese and remaining lemon curd (about ⅔ cup) until smooth. Spread lemon cheese mixture in bottom of cooled tart shell.
- Spoon the blueberries evenly over the mascarpone layer.
- Cover and chill at least 2 hours.
- While supporting the bottom of the tart, peel off Pie Mold and slide tart onto a cake plate to serve.
- Garnish with fresh blueberries, mint leaves and lemon zest/curls if desired.
bon TIP: Can be made square or round, individually in Muffin or Flower Tray.
Recipe Credit:
Lauren Topelsohn,
bon COOK Independent Consultant
