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Category: Tarts
Prep Time: Cook Time: Total Time:
1/5 (15-ounce) package refrigerated piecrust
4 ounces cream cheese, softened
8 ounces white chocolate, melted
Lemon curd (recipe follows)
3 tablespoons superfine granulated sugar
1 cup cold heavy whipping cream
3 tablespoons confectioners' sugar
1 teaspoon vanilla extract, optional
Lemon Curd
1 cup sugar
1/2 cup fresh lemon juice
2 1/2 tablespoons freshly grated lemon zest
Pinch of salt
Yolks of 5 large eggs
1/2 cup butter, cubed
Fit piecrust into a lightly greased 9-inch tart pan with removable bottom, pressing into fluted edges. Fold 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 10 minutes.
Preheat oven to 425 degrees F. Place tart pan on a baking sheet and bake until light golden brown, about 10 to 12 minutes. Let cool on a wire rack. Gently tap crust from outside of pan to remove.
Beat cream, sugar, and vanilla in a small mixing bowl with an electric mixer until stiff peaks form. In a medium mixing bowl, beat cream cheese until light and fluffy. Beat melted white chocolate into cream cheese. Add lemon curd, and beat until smooth. With mixer on low speed, beat in whipped cream just until blended.
Spread in prepared crust and smooth filling with a spatula. Cover and refrigerate until completely chilled.
Sprinkle superfine sugar over tart and caramelize with a blowtorch. Or place under a preheated broiler until sugar is caramelized. (Cover crust with pieces of foil to prevent burning.) Garnish with whipped cream.
Lemon Curd
Place sugar, lemon juice, lemon zest, and salt in a large, heavy non-aluminum saucepan. Bring to a boil over medium-high heat, stirring until sugar melts.
Whisk egg yolks in a small bowl; gradually whisk in about one-fourth of the hot juice mixture. Whisk the egg yolk mixture into the remaining hot juice mixture in the saucepan. Cook over medium heat, whisking constantly until mixture is thickened, about 15 minutes. Remove from heat and pour through a wire-mesh sieve into a bowl. Whisk in butter until melted. Cover and refrigerate until pudding consistency, 4 to 6 hours.
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WHITE CHOCOLATE LEMON CURD TART
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Category: Tarts
Prep Time: Cook Time: Total Time:
1/5 (15-ounce) package refrigerated piecrust
4 ounces cream cheese, softened
8 ounces white chocolate, melted
Lemon curd (recipe follows)
3 tablespoons superfine granulated sugar
1 cup cold heavy whipping cream
3 tablespoons confectioners' sugar
1 teaspoon vanilla extract, optional
Lemon Curd
1 cup sugar
1/2 cup fresh lemon juice
2 1/2 tablespoons freshly grated lemon zest
Pinch of salt
Yolks of 5 large eggs
1/2 cup butter, cubed
Fit piecrust into a lightly greased 9-inch tart pan with removable bottom, pressing into fluted edges. Fold 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 10 minutes.
Preheat oven to 425 degrees F. Place tart pan on a baking sheet and bake until light golden brown, about 10 to 12 minutes. Let cool on a wire rack. Gently tap crust from outside of pan to remove.
Beat cream, sugar, and vanilla in a small mixing bowl with an electric mixer until stiff peaks form. In a medium mixing bowl, beat cream cheese until light and fluffy. Beat melted white chocolate into cream cheese. Add lemon curd, and beat until smooth. With mixer on low speed, beat in whipped cream just until blended.
Spread in prepared crust and smooth filling with a spatula. Cover and refrigerate until completely chilled.
Sprinkle superfine sugar over tart and caramelize with a blowtorch. Or place under a preheated broiler until sugar is caramelized. (Cover crust with pieces of foil to prevent burning.) Garnish with whipped cream.
Lemon Curd
Place sugar, lemon juice, lemon zest, and salt in a large, heavy non-aluminum saucepan. Bring to a boil over medium-high heat, stirring until sugar melts.
Whisk egg yolks in a small bowl; gradually whisk in about one-fourth of the hot juice mixture. Whisk the egg yolk mixture into the remaining hot juice mixture in the saucepan. Cook over medium heat, whisking constantly until mixture is thickened, about 15 minutes. Remove from heat and pour through a wire-mesh sieve into a bowl. Whisk in butter until melted. Cover and refrigerate until pudding consistency, 4 to 6 hours.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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