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)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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