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.

Yield:

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

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)

Preparation

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
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