Blueberry Rosemary Lemon Curd Goat Cheese Tart

A fun twist on a classic with sweet and spicy notes that you’re sure to enjoy.

What You Need

Crust

  • 1 c. Flour
  • ½ Tbsp. Sugar
  • Pinch of Salt
  • 6 Tbsp. Butter, frozen cubed
  • 1 Egg
  • 1 ½ Tbsp. Cream
  • 1 tsp. Vanilla extract
  • 1 lemon, zested and juiced (½ of it)

Filling

  • 4oz goat cheese
  • 4 Tbsp heavy cream
  • 3 Tbsp lemon curd
  • 1 lemon, zested and juiced (½ of it)
  • 1 pint Blueberries
  • 1, 1oz rosemary, minced

 How It’s Made:

  1. Combine flour, sugar, salt in food processor
  2. Add in butter and process until you see small pea-sized texture throughout the dough
  3. Add egg, cream, vanilla extract and ½ of the lemon juice and zest
  4. Press tightly onto single serve dishes or a removable tart pan
  5. Let dough chill for 30-60 minutes
  6. Preheat oven to 400 degrees and bake for 20 minutes until the tips of the crust are golden brown
  7. In a separate bowl combine goat cheese, heavy cream, lemon curd, and lemon juice and zest
  8. Combine until smooth and set back in fridge
  9. Remove crusts from the oven and let them cool completely
  10. Add the curd evenly among the crusts
  11. Top with blueberries and rosemary

Serves 4

Nutritional Facts:
Plate icon

Calories 420
Total Fat 29g
Protein 9g

Sodium 418mg
Fiber 1.5g
Sugars 11g

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