Blueberry-Lemon-White Chocolate Tarts

Blueberry-Lemon-White Chocolate Tarts Recipe
Photo: Oxmoor House
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.


4 servings (serving size: 1 tart)

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 8 Minutes
Other: 30 Minutes

Nutritional 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


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. 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.

Cooking Light Fresh Food Fast Weeknight Meals,

Oxmoor House

March 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note