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White Chocolate & Lemon Tart

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White Chocolate & Lemon Tart

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!

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

  • 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

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.

8″ Round, Fluted, Loose Bottomed TinPress 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.

White Chocolate & Lemon TartTo 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.

White Chocolate & Lemon TartThen pour onto the prepared biscuit base.

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

White Chocolate & Lemon TartBake 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.

White Chocolate & Lemon TartI 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!

I hope you enjoyed this weeks post my lovelies, until next time!

Miss KitchenMason

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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.

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