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/frozen blueberries
Instructions
- Preheat oven to 375°F
- 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 the bottom and sides
- Bake until lightly browned, about 10 minutes
- Refrigerate until cool, about 10 minutes
- 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)
- 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
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
