Blueberry-Lemon-White Chocolate Tarts

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Photo: Oxmoor House
Prep Time
5 Mins
Cook Time
8 Mins
Other Time
30 Mins
Yield
4 servings (serving size: 1 tart)
March 2010
RECIPE BY 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.

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)

Nutritional Information

  • Calories 363
  • Caloriesfromfat 0.0%
  • Fat 16.5g
  • Satfat 7.6g
  • Monofat 5g
  • Polyfat 3.1g
  • Protein 4.7g
  • Carbohydrate 50.3g
  • Fiber 3g
  • Cholesterol 36.7mg
  • Iron 0.4mg
  • Sodium 301mg
  • Calcium 41mg

How to Make It

Step 1

Preheat oven to 350°.

Step 2

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

Step 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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