Recipe: Perfect No bake Blueberry Lemon mascarpone Tart

No bake Blueberry Lemon mascarpone Tart. Blueberry Lemon Mascarpone Tart is a simple to make tart featuring an olive oil crust, slightly sweet mascarpone filling, and blueberry lemon sauce topping. You're going to love this sophisticated spin on traditional blueberry cheesecake. Blueberry Lemon Mascarpone Tart with an olive oil crust is the perfect dessert for a warm summer day.

For the fillings, I mix together strained yogurt, mascarpone cheese, sugar, lemon juice and lemon zest. No bake Blueberry Lemon mascarpone Tart. The great thing about this mascarpone tart is that it's a real showstopper, but is actually very simple to put together. You can cook No bake Blueberry Lemon mascarpone Tart using 9 ingredients and 4 steps. Here is how you achieve it.

Ingredients of No bake Blueberry Lemon mascarpone Tart

1. It's 1/2 cup of flesh Blueberry for decoration.
2. Prepare 3/4 cup of granola.
3. You need 1/4 cup of toasted pecan.
4. You need 3/4 of stained Greek yogurt.
5. You need 1/4 of mascarpone cheese.
6. Prepare 2 Tsp of powdered sugar.
7. You need 1 Tsp of lemon juice.
8. You need 2 tsp of lemon zest.
9. Prepare 2 of mint leaves.

The base is a simple press-in crust that requires no chilling time and just a little baking time. Plus, there is no kneading or rolling out required for this tart. No bake desserts are fantastic and No Bake Lemon Blueberry Dessert is no exception. Tart lemon meets sweet blueberry with added goodness of cream cheese and a graham cracker crust.

No bake Blueberry Lemon mascarpone Tart instructions

1. Roughly blend granola and pecan in a small blender..
2. Get a small tart pan, press down to make a crust..
3. For the fillings, I mix together strained yogurt, mascarpone cheese, sugar, lemon juice and lemon zest. Blend until smooth. Cottage cheese could replace mascarpone cheese, but it is hard to blend well without much liquid added..
4. Decoration with fresh blueberries, lemon zest, mint and powdered sugar. Chill it for at least one hour..

Easy to make (easier to eat) and fun to serve with the pretty layers. Let's face it, it's always more fun to serve and eat something that's pretty. Remove from oven and let tarts cool completely. For Lemon Mascarpone Cream: With a hand or stand mixer, whisk together the mascarpone, sugar and extract until fluffy. Scrape down the side of the bowl.