Lemon Blueberry Cheese Tart
bonCOOK products used:
Mini Cake Mold, Eco Chop, Stainless Mixing Bowl, Fluted Pie Mold, Perforated Baking Sheet, Blender Spatula, Magnetic Measuring Trio
Ingredients
1/3 cup butter
1/4 cup sugar
1 1/4 cup finely crushed graham crackers
2 cups or 2 8oz containers mascarpone cheese or cream cheese, softened
10 Tablespoons lemon curd, divided
2-3 cups fresh blueberries
Directions
Preheat oven to 375 degrees.
Melt butter in Mini Cake Mold.
Use the Eco Chop to crush graham crackers.
Add graham crackers, melted butter and sugar to the Stainless Mixing Bowl. Mix well.
Spread evenly into Fluted Pie Mold. Press bottom and up sides to form a firm, even crust.
Place mold on Perforated Baking Sheet. Bake at 375 for 4-5 minutes or until the edges are lightly browned. Set aside and let cool.
While the graham cracker crust is cooling, use the Stainless Mixing Bowl to stir together cheese and 6 Tablespoons of lemon curd until smooth.
Spread mixture in bottom of cooled tart shell.
In a medium bowl, gently stir the blueberries with the remaining 4 Tablespoons lemon curd until thoroughly combined.
Spoon the blueberries evenly over the cheese layer.
Cover and chill for two hours.
While supporting mold, gently peel mold back and slide onto a serving plate.
**To create a 4th of July theme, use raspberries to form a star shape, surrounded by blueberries. You will need half the amount of blueberries. Be sure to brush the raspberries with lemon curd using a pastry brush.