Blueberry-Lemon-White Chocolate Tarts

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

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 363
  • Calories from fat: 0.0%
  • Fat: 16.5g
  • Saturated fat: 7.6g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 3.1g
  • Protein: 4.7g
  • Carbohydrate: 50.3g
  • Fiber: 3g
  • Cholesterol: 36.7mg
  • Iron: 0.4mg
  • Sodium: 301mg
  • Calcium: 41mg


  • 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)


  1. 1. Preheat oven to 350°.
  2. 2. Place graham cracker shells on a baking sheet. Bake at 350° for 8 minutes or until toasted.
  3. 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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