Credit: Martha White®

Recipe Summary



Ingredient Checklist


Instructions Checklist
  • 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.