Blueberry-Lemon-White Chocolate Tarts |
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Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 4 |
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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) |
Directions:
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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