You may also like
Categories:Viewed: 67 - Published at: 5 years ago
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)
Method
- Preheat oven to 350°.
- Place graham cracker shells on a baking sheet. Bake at 350° for 8 minutes or until toasted.
- 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.
