White Chocolate Lemon Mousse Tart Recipe
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Category: |
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Ingredients: |
Ingredients: 1/2 (15 oz.) pkg. refrigerated pie crust
2 (4 oz.) white chocolate
1 (8 oz.) cream cheese, room temperature
1 jar (10 oz.) Dickinson's lemon curd
2 c. heavy cream
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Directions: |
Directions:Fit pie crust into a lightly greased 9 1/2" tart pan; press into
fluted edges. Fold any excess dough over the sides and pinch to
secure to pan. Generously prick bottom and sides of pie crust with a
fork; freeze for 20 minutes. Preheat oven to 425ºF. Place pie crust on a baking sheet and bake for 15 minutes or until light golden brown. Cool on a wire rack for 20 minutes or until completely cool. Gently tap excess crust from sides of the pan, using a rolling pin. Microwave white chocolate in a small bowl on high for 1 1/2 minutes or until melted and smooth, stirring at 30 second intervals. Beat softened cream cheese at medium speed with an electric mixer until light and fluffy. Add melted chocolate and mix until blended, stopping to scrape down sides. Add lemon curd and beat until completely blended. Beat heavy cream in separate bowl at high speed until soft peaks form. Gently fold into lemon mixture. Spoon into pie crust, mounding mixture in center of tart. Chill 4 hours. |
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