Blueberry and Mascarpone Tart


Tangerine Tart Crust (See recipe)

1/2 cup Torani Blueberry syrup

1/4 cup Torani Vanilla syrup

1 pt. blueberries

1/2 lb. Mascarpone cheese

1/4 tsp. grated lemon zest

1/4 cup sour cream


Pre bake the Tangerine Tart Crust (see recipe). In a small saucepan cook one half of the blueberries with the Blueberry syrup for 5 to 10 minutes. Let cool. Toss with the remaining blueberries and chill. Lighten the Mascarpone with the Vanilla syrup, stir in the zest and the sour cream, and chill well. When read to serve, spread the cheese over the bottom of the tart shell. Spread the blueberries evenly over the cheese and serve at once.

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