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lemon blueberry cheese tart


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  • Almond Crust
  • 1 (2 cup slivered almonds
  • 1/4 cup packed light brown sugar
  • 1 cup all-purpose flour
  • 1/4 tsp salt
  • 6 - Tbsp cold butter, cut in pieces
  • 1 Tbsp cold water
  • Lemon Cheese Filling.
  • 2 bricks (8 oz each) light cream
  • cheese, softened
  • 3/4 cup sugar
  • 1 large egg
  • 1 Tbsp grated lemon zest
  • 2 Tbsp lemon juice
  • Topping
  • 3 Tbsp strawberry preserves
  • 2 containers (4 oz. each) fresh
  • blueberries



Step 1

1. Crust: Heat oven to 350°F. Coat a
9-in. tart pan with removable bottom
with nonstick cooking spray.
2. Place almonds and sugar in food
processor; pulse until nuts are finely
ground. Add flour and salt; pulse until
blended. Add butter; pulse until coarse
crumbs form. Sprinkle with water; pulse
until dough comes together.

3. Press dough evenly onto sides and
bottom of prepared tart pan. Bake 15
to 20 minutes until golden.
4. Filling: Meanwhile, beat cream
cheese and sugar 1 minute until
blended and smooth. Beat in egg,
lemon zest and juice until blended.
Spread into hot crust; bake 20 minutes
or until just set.
5. Cool completely on wire rack; cover
and refrigerate 2 hours or overnight.
Before serving, spread preserves over
tart; top with blueberries .•

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