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1. 3. 10 / rosemarried

Lemon Mascarpone Tart (with Gingersnap crust)

So, I gave you the recipe for lime (or lemon) curd – and now I have a recipe for what to do with it! I had made a few batches of lemon and lime curd for Christmas presents, and had some leftover so I ‘invented’ this dessert. Its super easy to make, it requires no baking, is beautiful to look at, and it tastes amazing!

Tart Filling:
6-8 oz lemon or lime curd (see recipe for how to make your own here.)
8 oz Mascarpone cheese, room temp. (this is a soft cheese, akin to cream cheese that can be found in most grocery stores)
4 oz Cream Cheese, room temp.
1 tsp Vanilla
1/4 cup Powdered Sugar
Gingersnap Crust:
4 Tablespoons of butter (melted)
1 package of Gingersnaps (I used the Triple Ginger Snaps from Trader Joes, and didn’t actually need the whole package)
1/4 cup brown sugar (packed)
Blueberries

1. Use a food processor, blender, or a ziplock bag/rolling pin to crush the ginger snaps into small bits. Add melted butter and brown sugar until the mixture is evenly coated, moist, and can be pressed firmly into the bottom of a tart pan. Chill until butter has hardened, and the crust is firm.

2. Using a stand mixer (or hand mixer) blend the marscapone, cream cheese, vanilla, and powdered sugar. Spread evenly over the gingersnap crust, being careful not to mess up your pretty crust. (*Note: for best results I microwaved the mix for just a couple of seconds to make it soft and easy to spread.)

3. Gently spoon lemon (or lime) curd over the mixture, out to the edges of the crust. Decorate with blueberries in any pattern that suits you! Chill for at least an hour before serving.
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