I was inspired by this recipe that I found on one of the blogs that I follow. This tasty treat is low carb and gluten free, and honestly just down right tasty!For me, blueberries and lemon embody spring and freshness. Both the lemon and blueberry flavors marry nicely in this tart.
I don't own small individual tart pans so I "made do" by utilizing a cupcake pan. I had a few shells that didn't come out easily but most of the did, and I used the crumbly ones to mix into the remaining filling for a quick decadent snack from the fridge.
I did modify the recipe a bit since my last errand stop was the grocery and there wasn't any Mascarpone cheese (seriously Target....come on!). As a result, I opted for cream cheese and modified the recipe just a little.