Line bottom of a 9-inch tart pan with parchment paper. Mix crust ingredients and press into pan bottom and slightly up the sides. Chill. Melt white chocolate in double boiler over hot but not boiling water. Stir constantly. In a separate bowl, whip cream cheese for 3 minutes. Add the melted white chocolate; beat for another minute. Add sour cream; beat until very smooth. Using a star tip and pastry bag, pipe filling to the crust in concentric circles, starting in the center. Fill entire crust; chill until firm. For the topping: Rinse fresh blueberries and toss with the 1/4 cup sugar. Heap the blueberries on top of the filling. Garnish with lemon zest and white chocolate shavings. Recipe By : Herald Journal, Logan, UT (Used by Permission)
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|Serving Size: 1 Serving (157g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 27 (11%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 8.5mg||3 %|
|Sodium 102mg||4 %|
|Potassium 109mg||3 %|
|Total Carbohydrate 54.6g||16 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 53.2g|
|Protein 1.9g||3 %|
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Calories per serving: 243
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