Blueberry Cheese Tart

Blueberry Lemon Shooters
August 4, 2020
Blueberry Upside Down Cake
August 4, 2020


  • 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/frozen 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
  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

Quick notes

Per portion: 258 calories, 22 g carbohydrate, 19 g total fat, 8.9 g saturated fat

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

Number of servings (yield): 8

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