White Chocolate Lemon Cream Tart

Looking for an easy recipe for a lemon tart? This is the one. I used a readymade graham cracker crust, coated it in white chocolate ganache and then filled it with lemon cream filling. It’s lemony and sweet and an easy recipe to put together. Give it a try!

About the recipe

I made this lemon tart for a dinner we were invited to at friends place and and while she specifically told me not to bring anything, just bring your appetite she said 😋. Okay, I could have listened but I really wanted to make a creamy dessert and all desserts are better when shared with a crowd and so this lemon tart is what I took.

Store bought crust and lemon curd for easy lemon tart

I used a readymade graham cracker crust and readymade lemon curd. Now you could easily make the crust with graham crackers and butter – I’m sure there are lots of recipes out there. But I went the easy route and bought one.

I then coated the crust with a white chocolate ganache. Then whipped up cream with a hint of vanilla until fluffy and stiff peaks formed and folded in lemon curd. Poured it onto the crust and chilled.

Serve it for dessert with some berries and you’ve got a gourmet style dessert that’s refreshing and delicious. Give it a try!

White Chocolate Lemon Cream Tart

Ingredients:

1 readymade graham cracker crust
1 cup white chocolate chips
4 tbsp cream
1/2 cup lemon curd
2 cups whipping cream
1/4 cup powdered sugar
1 tsp vanilla
Zest of 1 lemon
Powdered sugar for garnish
Berries for serving

Directions:

In a double boiler melt white chocolate with 4 tbsp cream until creamy and melted. Spread this on the graham cracker crust. You want to evenly coat the entire crust. Refrigerate for 1 hour to allow the chocolate to slightly harden.

Next make the lemon curd filling. Whip the cream, powdered sugar and vanilla until thick and fluffy. Fold in the lemon curd and mix in.

Scoop the lemon curd filling onto the crust. Place back in the refrigerator for at least 1 hour, preferably longer.

Take out of the fridge and garnish with powdered sugar and lemon zest.

Serve chilled.

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