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By efriend

Ingredients

• 1 batch Lemon Almond Shortbread Dough
• 8 oz Mascarpone cheese (or cream cheese) softened
• 1 cup heavy whipping cream
• 1/4 cup granulated sugar substitute
• 1 tsp lemon zest (garnish)
• 1/4 cup fresh blueberries (garnish)
• For the blueberry sauce (optional)
• 1 cup blueberries
• 1 tsp sugar substitute

Details

Servings 1
Adapted from ibreatheimhungry.com

Preparation

Step 1

Instructions
Per the recipe instructions, bake the shortbread dough into one large tart or pie crust, or 10 smaller tarts. Cool.
In a medium bowl, whip the Mascarpone lightly with a fork until soft - do not use a mixer or it will separate! In another medium bowl, whip the heavy cream and ¼ cup sugar substitute together until stiff peaks form (you can use a mixer for that). Add ⅓ of the whipped cream to the mascarpone and gently fold together until combined. Add that mixture gently into the remaining whipped cream and fold until fully combined.
For the blueberry sauce
In a small blender or food processor, puree the blueberries and sugar substitute together. Strain through a fine sieve.
To assemble the tarts
If serving within an hour, spread the blueberry sauce onto the tart crust. Spread or pipe mascarpone mixture onto the tart. Garnish with fresh blueberries and lemon zest.
If not serving right away, assemble without the blueberry sauce (to avoid the crust getting soggy) and then serve it on the side.

Instructions