Blueberry Lemon Cheese Tart
This berry tart makes a great option for a light dessert.
(27) ratings
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Recipe Details:
Servings 8
Prep Time: 15 min
Cook Time: 130 min
1 (9-inch) frozen pie crust, thawed
1 (8 oz.) container or 1 cup mascarpone cheese or 1 (8 oz.) package cream cheese, softened
5 tablespoons lemon curd*, divided
* Lemon curd can be found in the jam and jelly section of the supermarket.
Recipe courtesy of U.S. Highbush Blueberry Council.
Prep Time: 15 min
Cook Time: 130 min
Ingredients
2 cups fresh Naturipe® Farms blueberries, washed1 (9-inch) frozen pie crust, thawed
1 (8 oz.) container or 1 cup mascarpone cheese or 1 (8 oz.) package cream cheese, softened
5 tablespoons lemon curd*, divided
Directions
Preheat oven to 375°F. Press the pie crust into a 9-inch tart pan with removable bottom, or leave in original aluminum pie tin. With the tines of a fork, pierce the bottom and sides. Bake until lightly browned, about 10 minutes; cool to room temperature, about 30 minutes. In a small bowl, stir together the mascarpone 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.* Lemon curd can be found in the jam and jelly section of the supermarket.
Recipe courtesy of U.S. Highbush Blueberry Council.
These recipes do not take into consideration any food allergies that you may have. Please carefully consider which recipes you try, especially if you have food sensitivities or allergies. Consume these recipes at your own risk. Naturipe has no liability if you consume foods to which you are allergic.
Blueberry Lemon Cheese Tart
(27) ratings
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