Blueberry Lemon Cheese Tart

Active time: 15 minutes
Total Time: 140 minutes (Including 2-hour chill time)

6 to 8 servings

Print recipe


  • 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


  1. Preheat oven to 375°F.
  2. Place Tart Mold on Perforated Baking Sheet and set aside,
  3. Melt butter in Small Round Mold. Mix butter, crushed graham crackers and sugar in mixing bowl.
  4. Spread evenly into Tart Mold and press to even the bottom and part way up the sides to form a firm and even crust.
  5. Bake for 4 to 5 minutes or until edge is lightly browned. Allow to cool.
  6. In mixing bowl, gently stir ¼ cup lemon curd with the blueberries until thoroughly combined. Set aside.
  7. 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.
  8. Spoon the blueberries evenly over the mascarpone layer.
  9. Cover and chill at least 2 hours.
  10. While supporting the bottom of the tart, peel off Pie Mold and slide tart onto a cake plate to serve.
  11. 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

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