Name: Easy White Chocolate Lemon Tart Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Cuisine: English
Ingredients: Small Bowl; Food Processor; 8″ Round Loose Bottom Fluted Tart Tin; Chopping Board; Sharp Knife; Large Mixing Bowl; Small Saucepan; Wooden Spoon or Spatula; 50g (1/4 Cup) Unsalted Butter; 200g (7 oz) Oat Biscuits (such as Hobnobs); Pinch of Salt; 200g (7 oz) White Chocolate; 200ml (3/4 Cup + 1 tbsp) Double Cream; 1 Egg, beaten; Zest of 1 Lemon

Jump to Printable Recipe

Jump to Picture Recipe

This post may contain affiliate links. Where I make a small commission on purchased items, at no extra cost to you. See my disclosure for details.

White chocolate lemon tart is the perfect no fuss make ahead dessert! With just 30 minutes hands on time, the oven does the rest of the work for you. Meaning you can focus on more important things! Keep reading to learn just how easy it is to make…

A close up of a whole white chocolate lemon tart on a green serving plate.

Why you’ll love this recipe

I’ve always loved white chocolate, but it does tend to get a bad rep when compared with other options. Being dubbed too sweet is one of the many reasons I created this gorgeous dessert!

Adding lemon imparts a sharpness that cuts through that sweetness. (The same goes for adding mango into a mango white chocolate cheesecake.) And the buttery biscuit base adds a wonderful texture that brings it all together. When served chilled with a little single cream, this beauty is one of my all time favourites! And I hope it will be yours too.

Want more helpful tips and a FREE Best Bakes ebook?

Head to this post all about baking for beginners, and subscribe to receive my 5 top tips to guarantee baking success. PLUS a totally free e-cookbook containing some of Kitchen Mason’s most popular baking recipes!

Ingredients

Confused about what ingredients to buy? Not sure about a substitution? Here’s everything you might need to know…

Butter – I tend to use unsalted and add salt separately, as it gives me full control. If you only have salted butter, leave out the additional salt.
Biscuits – I used HobNobs for the oaty biscuit base. You can switch this out for digestive biscuits (or graham crackers in the US).
Salt – You add salt to meals to bring out the best in the ingredients. It works the same in baking! Leaving it out won’t affect the outcome, but I recommend that you don’t.
Chocolate – Cheap white chocolate works just as well as expensive brands here. Go with your personal preference.
Cream – This needs to be double cream (heavy cream in the US) for the filling to get to the right consistency. Don’t switch it out for single cream, as this doesn’t have a high enough fat content.
Egg – I use large free range. So long as you don’t use a very small egg, whatever you have should work fine.
Lemon – Unwaxed lemons are best when you need the zest.

A white chocolate lemon tart on a serving plate with spare biscuits and a cup of tea to the side.

Emma’s top tips

Here are tips you’ll find helpful when making this recipe.

In a hurry? You can set the base a little quicker by popping it in the freezer instead of the fridge.
Pour the filling onto the biscuit base while it’s ON the oven shelf. You’re less likely to spill it if you don’t have to walk it across your kitchen!
Be patient and allow your white chocolate lemon tart to fully chill before serving. It’ll be worth it, I promise!
Not a big white chocolate fan? Switch out the white chocolate for dark, and the lemon for orange zest to create a luxurious chocolate orange variation.
This dessert works very well when you use ginger nut biscuits instead of oat biscuits.

A whole white chocolate lemon tart on top of two stacked serving plates.

Timings

Have limited time? Struggle with recipe timings? Or juggling around other things? Here’s some time managing info to make your life easier!

Making the biscuit base will only take 5 mins.
Chopping the chocolate and making the filling should take no more than 15-20 minutes.
Baking the tart will take 25-30 mins.
Allow at least 60-90 mins for the dessert to cool and chill.

A golden white chocolate lemon tart on a green serving plate with spare oat biscuits to the side.

White Chocolate Lemon Tart – Step by Step Picture Recipe

(For a printer friendly version, see the recipe card at the end of this post)

Ingredients

Here is what you will need to serve 8.

Please note, this recipe includes both UK metric and US Cup measurements.

50g (1/4 Cup) Unsalted Butter
200g (7 oz) Oat Biscuits (such as Hobnobs)
Pinch of Salt
200g (7 oz) White Chocolate
200ml (3/4 Cup + 1 tbsp) Double Cream
1 Egg
Zest of 1 Lemon

Essential Equipment

Small Bowl
Food Processor
8″ Round Loose Bottom Fluted Tart Tin
Chopping Board
Sharp Knife
Large Mixing Bowl
Small Saucepan
Wooden Spoon or Spatula

Instructions

Preheat your oven to 160°C/Fan 150°C/338ºF.

First, melt the butter (50g | 1/4 Cup) in a small bowl in 10 second intervals in the microwave. Then place the biscuits (200g | 7 oz) into a food processor, and blitz until they become fine crumbs.

Add in the melted butter and salt (pinch), and pulse until it becomes ‘wet sand’ like in consistency.

Biscuit crumbs and melted butter in a food processor.

Next, press the mixture into the base and sides of your loose bottomed tin, and pop it into the fridge to chill. Make sure you press firmly or the filling may seep through and make the base soggy.

Biscuit and butter crumb base pressed into a fluted tart tin.

Meanwhile, let’s make the filling. On a chopping board with a sharp knife, finely chop the white chocolate (200g | 7 oz), then place it into a large glass bowl.

White chocolate being chopped on a green chopping board with a sharp knife.

Then gently heat the cream (200ml | 3/4 Cup + 1 tbsp) in a small saucepan over a low heat. Do NOT boil!!! Heat until just before.

Next, pour the hot cream over the chocolate and leave for 5 minutes. When the time is up, stir until smooth and shiny, then leave to cool for a few minutes.

The lemon white chocolate ganache filling in a large mixing bowl with a wooden spoon.

Finally, beat the egg (x 1) and add it to the mixture along with the lemon zest (of 1 x lemon). Stir until the mixture is smooth, then pour onto the prepared biscuit base.

The completed white chocolate lemon tart in a fluted loose bottom tart tin.

Bake your white chocolate lemon tart for 25-30 mins, or until golden brown and firm with a slight wobble in the middle.

Allow your tart to cool in the tin for 10 minutes, then remove and cool completely on a wire rack. Once cooled, place it into the fridge to chill.

A white chocolate lemon tart on a serving plate with a cup of tea to the side.

How to store white chocolate lemon tart

White chocolate lemon tart will keep well for 3-4 days, when stored in an airtight container in the fridge.

Loved this white chocolate lemon tart recipe? Pin it!

A white chocolate lemon tart on a serving plate, with a cup of tea and spare biscuits to the side. A text overlay says "Easy peasy white chocolate lemon tart".