Lemony Blueberry Cheese Tart

By Hklbrries

Blueberries may be described approvingly as nutrient-dense, and low-calorie, but most of us are just pleased that at the peak of their season they taste so juicily good.

Fresh fruit can be a no-work dessert eaten as is, sprinkled with sugar and drizzled with cream. Yet it takes only a little more work to turn the fruit into a seemingly dressed up dessert.

Ingredients

• Tart:
• 9-inch frozen pie crust
• 8 ounce container (1 cup) mascarpone cheese, or 8 ounce package cream cheese, softened
• 5 tbsp Lemon Curd
• 2 cups fresh blueberries
• Lemon Curd:
• 3 large eggs plus 1 yolk
• 1 cup sugar
• 1 stick (4 ounces) unsalted butter, cut in pieces
• 2 tsp finely grated lemon peel (yellow part only)
• 1/3 cup fresh lemon juice

Details

Servings 8

Preparation

Step 1

Preheat oven to 375 F.

With the tines of a fork, pierce the bottom and sides of the crust. Bake until lightly browned, about 10 minutes; refrigerate until cool.

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.

Lemon Curd: In the top of a large double boiler, lightly whisk eggs, yolk and sugar; stir in the butter, lemon peel and juice. Place pan over simmering water over medium-low heat; cook, stirring frequently, until thick, about 20 minutes. Strain and cool. Refrigerate or freeze leftovers for another use. Yields: 2 1/4 to 2 1/2 cups (Adapted from a recipe by Maida Heatter).