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Blueberry-Lemon-White Chocolate Tarts

Photo: Oxmoor House
Prep time 5 mins
Cook time 8 mins
Other time 30 mins
Yield 4 servings (serving size: 1 tart)
Try dipping the remaining candied peel in melted dark or white chocolate, and save the simmering liquid for flavoring teas, cocktails, or tossing with fresh fruit.

Ingredients

  • 4 (3-inch) graham cracker tart shells
  • 4 ounces 1/3-less-fat cream cheese, softened
  • 1/4 cup lemon curd
  • 1 1/2 ounces white chocolate, chopped and melted (such as Ghirardelli)
  • 1/4 cup wild blueberry preserves (such as Bonne Maman)
  • 1/4 cup Candied Lemon Peel (optional)

Nutrition Information

  • calories 363
  • caloriesfromfat 0.0 %
  • fat 16.5 g
  • satfat 7.6 g
  • monofat 5 g
  • polyfat 3.1 g
  • protein 4.7 g
  • carbohydrate 50.3 g
  • fiber 3 g
  • cholesterol 36.7 mg
  • iron 0.4 mg
  • sodium 301 mg
  • calcium 41 mg

How to Make It

  1. Preheat oven to 350°.

  2. Place graham cracker shells on a baking sheet. Bake at 350° for 8 minutes or until toasted.

  3. Combine cream cheese and lemon curd in a medium bowl; beat with a mixer at medium speed until creamy. Stir in melted chocolate. Spoon cream cheese mixture evenly into tart shells. Cover and chill 30 minutes. Top each serving with 1 tablespoon blueberry preserves and 1 tablespoon Candied Lemon Peel, if desired.

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