Lemon Blueberry Cheese Tart

Lemon Blueberry Cheese Tart

Yield: 8 servings

1 frozen pie crust, thawed (9-inch)
1 cup mascarpone cheese (8 oz.) or cream cheese, softened
5 Tbsps. 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. With the tines of a fork, pierce

Register to view the full article

Please register to access this content.

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish