↞ recipe box start page
Category: Tarts
Prep Time: Cook Time: Total Time:
1/2 (15 oz) pkg refrigerated piecrusts
2 (4 oz) white chocolate bars, chopped
1 (8 oz) pkg cream cheese, softened
Lemon Curd
2 cups heavy cream
Garnishes: lemon curls, fresh raspberries
Fit piecrust into a lightly greased 9 1/2-inch tart pan; press into fluted edges. Fold any excess dough over outside of pan, and pinch to secure to pan. (This will keep piecrust from sliding down pan as it bakes.) Generously prick bottom and sides of piecrust with a fork, and freeze 20 minutes.
Preheat oven to 425. Place piecrust on a baking sheet, and bake 15 minutes or until light golden brown. Cool on a wire rack 20 minutes or until completely cool. Gently tap excess crust from sides of pan, using a rolling pin.
Microwave white chocolate in a small microwave-safe bowl at HIGH 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals.
Beat softened cream cheese at medium speed with an electric mixer until light and fluffy. Add melted chocolate, and beat until blended, stopping to scrape down sides. Add Lemon Curd, and beat until blended.
Beat heavy cream at high speed with an electric mixer until soft peaks form. Gently fold into lemon mixture. Spoon mixture into prepared crust, mounding mixture in center of tart. (Mixture will be about 2 inches higher than top edge of crust.) Chill 4 hours. Garnish with lemon curls and fresh raspberries, if desired.
view more member recipes
LEMON MOUSSE TART
view my recipes
print
save
Category: Tarts
Prep Time: Cook Time: Total Time:
1/2 (15 oz) pkg refrigerated piecrusts
2 (4 oz) white chocolate bars, chopped
1 (8 oz) pkg cream cheese, softened
Lemon Curd
2 cups heavy cream
Garnishes: lemon curls, fresh raspberries
Fit piecrust into a lightly greased 9 1/2-inch tart pan; press into fluted edges. Fold any excess dough over outside of pan, and pinch to secure to pan. (This will keep piecrust from sliding down pan as it bakes.) Generously prick bottom and sides of piecrust with a fork, and freeze 20 minutes.
Preheat oven to 425. Place piecrust on a baking sheet, and bake 15 minutes or until light golden brown. Cool on a wire rack 20 minutes or until completely cool. Gently tap excess crust from sides of pan, using a rolling pin.
Microwave white chocolate in a small microwave-safe bowl at HIGH 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals.
Beat softened cream cheese at medium speed with an electric mixer until light and fluffy. Add melted chocolate, and beat until blended, stopping to scrape down sides. Add Lemon Curd, and beat until blended.
Beat heavy cream at high speed with an electric mixer until soft peaks form. Gently fold into lemon mixture. Spoon mixture into prepared crust, mounding mixture in center of tart. (Mixture will be about 2 inches higher than top edge of crust.) Chill 4 hours. Garnish with lemon curls and fresh raspberries, if desired.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Triple Chocolate Mousse Tart
by sgre52160
1 pkg(s) (9 oz) chocolate wafer cookies 1/2 cup(s) margarine or butter, at room temperature, cut into 1/2-inch chunks 1 envelope(s) unflavored gelatin 1 1/2 cup(s) milk 3 3 large egg yolks
by sgre52160
1 pkg(s) (9 oz) chocolate wafer cookies 1/2 cup(s) margarine or butter, at room temperature, cut into 1/2-inch chunks 1 envelope(s) unflavored gelatin 1 1/2 cup(s) milk 3 3 large egg yolks
Chocolate Mousse Tart With Chocolate Chip Cookie Crust
by sgre52160
For the choc chip cookie tart dough: 1/4 cup brown sugar 1 tsp pure vanilla essence 1/4 tsp salt 125g (4.5 oz/just over 1 stick) butter, room temperature 3 egg yolks 10.6oz/ about 2.5 cups) purp
by sgre52160
For the choc chip cookie tart dough: 1/4 cup brown sugar 1 tsp pure vanilla essence 1/4 tsp salt 125g (4.5 oz/just over 1 stick) butter, room temperature 3 egg yolks 10.6oz/ about 2.5 cups) purp
Lemon Tart
by sgre52160
1 (9 inch) unbaked tart shell 4 eggs 1 cup sugar 1/2 cup heavy cream 1/2 cu lemon juice 1 tsp lemon zest Preheat oven to 400. Bake tart shell until set, about 10 minutes. Place eggs in a med
by sgre52160
1 (9 inch) unbaked tart shell 4 eggs 1 cup sugar 1/2 cup heavy cream 1/2 cu lemon juice 1 tsp lemon zest Preheat oven to 400. Bake tart shell until set, about 10 minutes. Place eggs in a med
Lemon Almond Tart
by sgre52160
Tart Crust 1 3/4 cups flour 1/2 cup almonds, toasted and finely ground 1/2 cup sugar 8 tbsp melted butter 1 egg, lightly beaten Pinch of salt Tart Filling 3/4 cups sugar Juice and grated ze
by sgre52160
Tart Crust 1 3/4 cups flour 1/2 cup almonds, toasted and finely ground 1/2 cup sugar 8 tbsp melted butter 1 egg, lightly beaten Pinch of salt Tart Filling 3/4 cups sugar Juice and grated ze
Lemon Ricotta Tart
by sgre52160
6 dozen vanilla wafers 6 tbsp butter 2 cups whole-milk ricotta cheese 4 oz cream cheese 2 large eggs 1/3 cup sugar 2 tbsp finely grated lemon zest 3 tbsp fresh lemon juice Preheat ove
by sgre52160
6 dozen vanilla wafers 6 tbsp butter 2 cups whole-milk ricotta cheese 4 oz cream cheese 2 large eggs 1/3 cup sugar 2 tbsp finely grated lemon zest 3 tbsp fresh lemon juice Preheat ove
view more member recipes