Velvet Lemon Tart

1. 1

   Fit crust into a lightly greased 9 1/2 inch tart pan. Prick the bottom and sides of the pie crust with a fork and freeze for 20 minutes.

2. 2

   Heat oven to 425 degrees and bake for 15 minutes or until lightly browned. Let cool.

3. 3

   Melt white chocolate until smooth. Beat cream cheese until light and fluffy, then add melted chocolate. Add lemon curd and vanilla, then mix until blended.

4. 4

   Spoon into pie crust and smooth out top.

5. 5

   Chill up to 4 hours. Garnish with whipped cream and mint.

* Per serving · 4 servings · Values may vary.

No additional tips available.