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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 & salt and pulse until it reaches a ‘wet sand’ consistency.
Press into the base & sides of your loose bottomed tin & 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 & 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 & leave for 5 minutes.
Give it a good stir until smooth & 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 & 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 & instead of a white chocolate & lemon filling – have a milk chocolate & orange filling. Or even skip the zests altogether, use Oreos for the base & scatter the white chocolate filling with broken Oreos for a ‘cookies & cream’ version. The possibilities are endless!
Eddy
Sunday 17th of May 2020
With the lockdown, this was definitely worth it!!! New family favourite!
Emma
Sunday 17th of May 2020
Hi Eddy. Oh fantastic! I’m SO happy you enjoyed this recipe so much. Thank you for sharing this with me! :) Emma x
Harsha
Monday 16th of December 2019
I tried baking this tart the other day and I cannot believe how amazing it turned out!! Simplest measurements and ingredients and oh so easy to make :) It tasted like cheesecake even without the cheese. It was brilliant! Thanks a ton!!
Miss KitchenMason
Monday 16th of December 2019
Hi Harsha. Thank you SO much for your lovely comment! You’ve made my day :) Emma x
nat
Wednesday 27th of May 2015
Making this for Jim's birthday tomorrow :P excited !!
Miss KitchenMason
Wednesday 27th of May 2015
Brill! Make sure you thoroughly blitz the biscuits so there's no gaps when you press it into the tin. Otherwise the liquid can seep through and make it VERY difficult to get out!
Anna | One Prickly Pear
Monday 11th of May 2015
This tart looks delicious! I like the sound of that cookies & cream version. Nom nom nom. It's not letting me pin it, though :(
Miss KitchenMason
Monday 11th of May 2015
Thank you! And sorry about that :( Are you on the home page maybe? It lets me pin it when I'm in the post but not on the home page.