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Lemon White Chocolate Tart

Lemon White Chocolate Tart: A Creamy Citrus Delight

Lemon White Chocolate Tart is a creamy dessert that combines zesty lemons and white chocolate for a refreshing treat.
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Prep Time 30 minutes
Cook Time 40 minutes
Chilling Time 4 hours
Total Time 5 hours 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1.5 cups all-purpose flour substitute with gluten-free flour for a gluten-free version
  • 0.25 cups granulated sugar can replace with coconut sugar for a less refined option
  • 1 pinch salt ensure to use sea salt for a subtle flavor enhancement
  • 0.5 cups unsalted butter substitute with vegan butter for a dairy-free option
  • 1 whole egg yolk use a flax egg for a vegan alternative
  • 3 tablespoons ice cold water can use chilled citrus juice for added flavor
  • 1 teaspoon vanilla extract swap with almond extract for a different aroma
For the Lemon Curd Filling
  • 4 whole egg yolks extra yolks can enrich the texture
  • 0.5 cups lemon juice fresh juice is recommended for best flavor
  • 2 whole lemons zest use a microplane for fine zesting
  • 1 pinch sea salt amplifies lemon flavor
  • 0.25 cups unsalted butter use high-quality butter
  • 4 ounces white chocolate choose premium chocolate for best melting

Equipment

  • Food Processor
  • Tart Shell
  • Mixing bowl
  • Whisk
  • Oven
  • Cooling rack

Method
 

Step-by-Step Instructions for Lemon White Chocolate Tart
  1. In a food processor, pulse together flour, sugar, and salt. Add cubed butter and pulse until coarse crumbs. Mix in egg yolk, cold water, and vanilla extract, refrigerate for 1 hour.
  2. Roll out the chilled dough to fit a tart shell, press into the shell, chill for 30 minutes. Preheat oven to 375°F, blind bake the crust for 20 minutes.
  3. In a bowl over simmering water, whisk egg yolks, sugar, lemon juice, lemon zest, and sea salt for 10 minutes. Stir in butter and melted white chocolate until smooth.
  4. Pour lemon curd into the baked crust, bake at 350°F for 10 to 12 minutes. Let cool to room temperature.
  5. Refrigerate for at least 4 hours or overnight. Serve sliced with whipped cream or ice cream.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 150mgPotassium: 200mgSugar: 25gVitamin A: 500IUVitamin C: 10mgCalcium: 20mgIron: 1mg

Notes

Ensure to use fresh and high-quality ingredients for the best flavor. Chill well for neat slices.

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