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Lemony Blueberry Cheese Tart



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9" frozen pie crust, thawed
1 cup mascarpone cheese or cream cheese, softened
5 tbsp. lemon curd, divided (purchased or homemade)
2 cups fresh blueberries


  1. 1
    Preheat oven to 375°F. Press the pie crust into a 9" 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.
  2. 2
    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.
  3. 3
    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.
  4. 4
    To serve, remove the sides of the tart pan if used; cut into wedges.


Lemon curd can be found in the jam and jelly section of the supermarket.

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preparation methods
cuisines North & South American, Other North American
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