Luscious Lemon and White Chocolate Tart

marthawhite-lemonchocolatetart
Photo by Martha White®
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Heat oven to 350°F. Spray 9-inch tart pan with no-stick cooking spray. Stir together muffin mix and almonds. Stir in butter until blended. Press evenly in bottom and about ¼ inch up sides of prepared pan. Bake for 12 to 15 minutes, or until light golden brown.Pour heavy cream into small bowl. Sprinkle gelatin evenly over cream. Allow to stand until softened about 5 minutes.Beat cream cheese in medium bowl with electric mixer at medium-high speed until smooth. Beat in gelatin mixture at low speed scraping down sides of bowl just until blended, about 1 minute. Pour into medium saucepan.Add 6 ounces white chocolate. Cook on medium-low, stirring until chocolate is melted and mixture is smooth, about 4 minutes. Pour filling evenly over prepared crust. Refrigerate at least 1 hour.Microwave lemon curd on HIGH in small, microwave-safe bowl just until softened, about 25 to 30 seconds. Stir until smooth. Spread evenly over chilled filling.Make decorative curls with 2 ounces white chocolate using a vegetable peeler. Sprinkle over tart. Serve immediately or refrigerate until ready to serve.

Ingredients

  1. Check Crisco® Original No-Stick Cooking Spray
  2. Check Crust:
  3. Check 1 (7.6 oz) package Martha White® Lemon Poppyseed Flavored Muffin Mix
  4. Check 1/2 cup sliced almonds, coarsely chopped
  5. Check 1/4 cup butter, melted
  6. Check Filling:
  7. Check 2/3 cup heavy cream
  8. Check 1/2 teaspoon unflavored gelatin
  9. Check 1 (8 oz.) package cream cheese
  10. Check 6 ounces good quality white chocolate
  11. Check Toppings:
  12. Check 1/2 cup Dickinson's® Lemon Curd
  13. Check 2 ounces good quality white chocolate

Directions

  1. Heat oven to 350°F. Spray 9-inch tart pan with no-stick cooking spray. Stir together muffin mix and almonds. Stir in butter until blended. Press evenly in bottom and about ¼ inch up sides of prepared pan. Bake for 12 to 15 minutes, or until light golden brown.
  2. Pour heavy cream into small bowl. Sprinkle gelatin evenly over cream. Allow to stand until softened about 5 minutes.
  3. Beat cream cheese in medium bowl with electric mixer at medium-high speed until smooth. Beat in gelatin mixture at low speed scraping down sides of bowl just until blended, about 1 minute. Pour into medium saucepan.
  4. Add 6 ounces white chocolate. Cook on medium-low, stirring until chocolate is melted and mixture is smooth, about 4 minutes. Pour filling evenly over prepared crust. Refrigerate at least 1 hour.
  5. Microwave lemon curd on HIGH in small, microwave-safe bowl just until softened, about 25 to 30 seconds. Stir until smooth. Spread evenly over chilled filling.
  6. Make decorative curls with 2 ounces white chocolate using a vegetable peeler. Sprinkle over tart. Serve immediately or refrigerate until ready to serve.