Blueberry Lemon Mascarpone Tart
Ingredients
- 1/3 cup butter
- 1/4 cup sugar
- 1 1/4 cups finely crushed graham crackers
- 2 cups or 2 8oz containers mascarpone cheese or cream cheese (softened)
- 10 tbsp lemon curd, divided
- 2-3 cups fresh blueberries
Instructions
- Melt butter; stir in sugar. Add crushed crackers; toss to mix well. Spread evenly into Fluted Pie Mold (or similar). Press onto bottom and up sides to form a firm, even crust. Bake at 375°F degrees for 4-5 minutes or til edge is lightly browned. Cool on Floral Cooling Rack.
- In Stainless Mixing Bowl, stir together cheese and 6T. of lemon curd until smooth. Spread mixture in bottom of cooled tart shell. In medium bowl, gently stir the blueberries and remaining 4 tbsp lemon curd until thoroughly combined. Spoon the blueberries evenly over the mascarpone layer. Cover and chill 2 hours.
- While supporting the bottom of the tart, peel off Pie Mold and place on Vintage Cake Plate to serve. Garnish with fresh blueberries if desired.
