A creamy, cheesy sweet tart with blueberries and lemon
Ingredients
For the crust:
¼ cup powdered sugar
¾ tsp vanilla extract
1 egg yolk
⅛ tsp kosher salt
1 stick butter, unsalted, melted
1¼ cup all-purpose flour
For the filling:
8 oz whole milk ricotta cheese
8 oz mascarpone cheese
2 eggs
1 egg yolk
⅓ cup powdered sugar
½ tsp real maple syrup
juice of 1 lemon
For the fruit topping:
Whole blueberries
zest of one lemon
Instructions
For the crust:
Mix everything together and press into a removable bottom 9.5 inch tart pan. Put in freezer for about 20 minutes. Poke holes with a fork in bottom of crust. Bake covered with foil for 15 minutes (at 350). Remove foil and bake for another 15. Let cool to room temperature.
For the filling:
Mix everything and combine until no more lumps. Pour filling into cooled crust and bake at 350 for another 40-45 minutes or until filling is set. Let cool slightly
For the topping:
Mix the blueberries with the lemon zest. Scatter on top of tart.
Set in fridge until cold. Serve with cool whip or homemade whipped cream and a sprig of mint - and preferably some decaf!
Recipe by kcreatives at https://www.kd316.com/2014/08/18/blueberry-italian-cheese-tart/