Shelly's Recipe

LEMONY BLUEBERRY CHEESE TART

Category: Tarts

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

Preheat oven to 375. 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 tbsp 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 tbsp 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.