Blueberry mascarpone tart

Bright fresh blueberries, creamy mascarpone, and just a hint of aromatic lemon zest make a refreshing summer tart, perfect for a picnic.

Blueberry Mascarpone Tart
sugar free, gluten free, low carb 
Recipe adapted from Donna Hay magazine online

Crust
2 cups almond flour
6 tablespoons butter, melted
1/3 cup sugar free vanilla whey protein powder
1/4 cup Swerve granulated erythritol

Filling
1- 16 ounce container mascarpone cheese
2 tablespoons finely grated lemon zest
1 cup Swerve erythirol confectioners style, sifted
1 pint fresh blueberries, rinsed and dried

11" tart pan with removable bottom

Preheat oven to 350 F. Mix almond flour, melted butter, protein powder, and Swerve granulated in a medium bowl until combined. Transfer crumb mixture into tart pan, and press firmly into the bottom and up the side of the pan. Bake 10-12 minutes or until lightly browned. Place tart pan on a wire rack and allow to cool completely.

Mix mascarpone, lemon zest, and Swerve confectioners in a medium bowl until combined. Spoon into cooled crust and spread evenly. Top with fresh blueberries. Refrigerate until chilled, about 2 hours. Remove outside ring from tart pan before serving.