Lemon Mousse Tart

Southern Living
Lemon Mousse TartRecipe
Beth Dreiling Hontzas; Lisa Powell Bailey
Drizzle Raspberry Sauce over your slice, if you wish.
Makes 8 servings


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1/2 (15-oz.) package refrigerated piecrusts
2 (4-oz.) white chocolate bars, chopped
1 (8-oz.) package cream cheese, softened
2 cups heavy cream
Garnishes: lemon curls, fresh raspberries


Prep: 25 Minutes
Freeze: 20 Minutes
Bake: 15 Minutes
Cool: 20 Minutes
Chill: 4 Hours

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. 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.

Created date

January 2008