White Chocolate and Lemon Tart

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I have always been a lover of white chocolate but, for some reason, I rarely get a chance to include it in my recipes. I thought it was about time I made it the star of the show with this really simple yet beautiful tart recipe!

White Chocolate and Lemon Tart – Step by Step Picture Recipe

Here is what you will need to make one 8″ tart. (Serves 8)

Ingredients

• 200g Oat Biscuits (such as Hobnobs)
• 50g Unsalted Butter, cubed
• Pinch of Salt
• 200g White Chocolate
• 200ml Double Cream
• 1 Egg
• Zest of 1 Lemon

Essential Equipment

• 8″ Round, Fluted, Loose Bottomed Tin
• Food Processor

Instructions

Preheat your oven to 160°C/Fan 150°C.

In a food processor, chuck in the biscuits & blitz until really fine crumbs form.

Add in the butter and salt and pulse until it reaches a ‘wet sand’ consistency.

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

To make the filling, finely chop the white chocolate and place in a large glass bowl.

Gently heat the cream in a small saucepan over a low heat. Stop when you see bubbles at the sides but before it starts boiling.

Pour the hot cream over the chocolate and leave for 5 minutes.

Give it a good stir until smooth and shiny. Leave to cool for a few more minutes before the next step.

Beat the eggs and, along with the lemon zest, add to the chocolate. Mix well until everything is nicely incorporated.

Then pour onto the prepared biscuit base.

You may wish to do this on the shelf in the oven to prevent any spillage.

Bake for 25-30 minutes or until golden brown and firm with a slight wobble in the middle.

Allow to cool in the tin for 10 minutes then remove and cool completely on a wire rack. Slice and serve chilled, maybe with a little single cream if it takes your fancy!

Will keep in an airtight container in the fridge for 3-4 days.

I love this recipe! It’s so easy to make and easily customisable. For example, you could change the biscuit base to digestive biscuits and instead of a white chocolate and lemon filling – have a milk chocolate and orange filling. Or even skip the zests altogether, use Oreos for the base and scatter the white chocolate filling with broken Oreos for a ‘cookies and cream’ version. The possibilities are endless!