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U.S. Highbush Blueberry Council

Blueberry Cheese Tart
Lemony Blueberry Cheese Tart

Blueberry and Lemon are a match made in heaven, that’s no news to us. This Blueberry Cheese Tart takes those two flavors and transforms them into an impressive and elegant dish you can whip up in a cinch! Mascarpone cheese helps fluff this Blueberry Cheese Tart into creamy goodness. When topped with a layer of beautiful blueberries, the presentation will wow your guests and leave them asking for more!

Ingredients

  • 1 (9-inch) frozen pie crust, thawed
  • 1 container (8-ounce) or 1 cup mascarpone cheese or 1 package (8-ounce) cream cheese, softened
  • 5 tablespoons lemon curd*, divided (purchased or homemade from recipe below)
  • 2 cups fresh blueberries

Instructions

  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

Number of servings (yield): 8

Nutrition

Per Portion:

258 calories

22 g carbohydrate

19 g total fat

8.9 g saturated fat

Notes

Lemon curd can be found in the jam and jelly section of the supermarket

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