When it comes to dessert I usually go for the rich stuff- chocolate, brownies, cheesecake, but another of my favorite flavors is lemon. My sister and I made this tart awhile ago for a family bbq and I had forgotten all about it. It it so creamy and has great lemon flavor. You can use a prepared pie crust or make your own. We topped ours with whipped cream but a strawberry or raspberry sauce would also be delicious.
Lemon Velvet Tart
1/2 (15-oz.) package refrigerated piecrusts
2 (4-oz.) white chocolate bars, chopped (we just used white chocolate chips)
1 (8-oz.) package cream cheese, softened
Lemon Curd (purchased or see note & recipe below)
Strawberry or Raspberry Sauce for garnish
1. 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.
2. 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.
3. 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.
4. 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.
5. Spoon into prepared crust. Smooth filling with a spatula. Chill 4 hours.
6. Top with whipped cream or Strawberry or Raspberry Sauce if desired.
*If you are going to make your own lemon curd I would do it the night before or early in the morning because of the 3 hour chilling time*
1 cup sugar
1 tablespoon lemon zest
1 cup fresh lemon juice
4 eggs yolks, lightly beaten
1/2 cup butter, cubed
1. Bring sugar, zest, and juice to a boil in a heavy nonaluminum 3 1/2-qt. saucepan over medium-high heat. Remove from heat, and gradually whisk about one-fourth hot juice mixture into egg yolks; add egg yolk mixture to remaining hot juice mixture, whisking constantly until well blended.
2. Place saucepan over medium heat, and cook, whisking constantly, at least 10 or up to 12 minutes. (Mixture will be a pudding-like thickness.)
3. Add butter, in 6 batches, whisking constantly until butter melts and mixture is well blended after each addition. Remove from heat, and pour mixture through a wire-mesh strainer into a bowl. Place plastic wrap directly on warm curd (to prevent a film from forming); chill 3 hours.
Stopping to Remember by Ree
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