Lemon Blueberry Cheese Tart

Lemon Blueberry Cheese Tart
Lemon Blueberry Cheese Tart

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

1. Crust: Heat oven to 350 F. Coat a 9 inch 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 mins 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 mins 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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