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1 (nine-inch) frozen pie crust, thawed
1 cup mascarpone cheese or 1 package (250 g) cream cheese, softened
5 tbsp lemon curd, divided
2 cups fresh blueberries

Heat oven to 375 F.

Press the pie crust into a nine-inch tart pan with removable bottom or leave in the original aluminum pie tin.

With the tines of a fork, pierce the bottom and sides. Bake until lightly browned, about 10 minutes; refrigerate until cool, about 10 minutes.

In a small bowl, stir together cheese and 3 tbsp of the lemon curd until smooth. (If mixture is too thick to spread, stir in a small amount of milk.)

Spread mixture in the bottom of the cooled tart shell.

In a medium-size bowl, gently stir the blueberries and the remaining 2 tbsp lemon curd until thoroughly combined. Spoon the blueberries evenly over the mascarpone layer. Cover and chill two hours.

To serve, remove the sides of the tart pan if used; cut tart into wedges.

Nutritional information per portion:
258 calories
22 g carbohydrate
19 g fat
1 g fibre
5 mg vitamin C

~ Recipe courtesy of B.C. Blueberries