Set aside a place on the table for a beautiful make-ahead White Chocolate and Lemon Tart this Mother's Day.
A beautiful dessert is always welcome in my family. As we all have a sweet tooth and with spring in the air, I decided to add a little sunshine into this dessert idea by adding fresh lemon. The sharpness of the lemon mixed with the creamy white chocolate is a beautiful combination of flavours. Whether you want a little spoonful or a big slice this is a great dessert for spring and sharing with loved ones. This is a very beautiful yet very easy white chocolate and lemon tart to make. A show stopper of a dessert that doesn't take much time to create and can be made in advance too. What can be better than opening the fridge on Mother's Day to a ready-made beautiful pudding? Not much in my opinion!
I created this white chocolate and lemon tart in the Le Creuset rectangle tart tin which is available in-store at Elys. If you want to order something similar online to create this recipe at home then I would recommend the Le Creuset fluted flan dish which is perfect for making pies and tarts like this one. Available in the iconic Le Creuset colours there is something so beautiful about this dish. Like all the Le Creuset items they are hugely versatile. This dish is oven-proof so can be used for much more than just making tarts.
If you have more time and want to be even more creative then what about using the Le Creuset 6 Cup Tart Tray to create individual desserts for your family. These are so cute and would work really well if you were taking your Mum out for a Mother's Day picnic. Keep them in the tart tray when travelling as they will be supported and make it a lot easier.
- 300 g shortcrust pastry (I used ready-made from the supermarket)
- 300 grams white chocolate
- 250 ml double cream
- 2 tablespoons unsalted butter
- 1 Lemon zested
- 200 ml double cream
- 100 g white chocolate
- 1 lemon sliced into triangles
- Remove the pastry from the fridge and allow it to get up to room temperature.
- Preheat the oven to 180ºC / 356ºF / Gas mark 4.
- Roll out (or unwrap) the 300g of shortcrust pastry. Line the tart tin with the shortcrust pastry. Cut off the excess pastry.
- Using a fork gently poke the pastry. Add a piece of greaseproof paper to the tart and fill it with ceramic baking beans or dried pasta to hold the paper in place and stop the pastry from losing its shape in the oven.
- Bake for 8 minutes and remove the paper and baking beans. Place back in the oven for another 5-8 minutes until golden brown. Remove and allow to cool.
- Break up the 300g white chocolate pieces and add them to a bowl and add the 2 teaspoons of butter.
- In a pan warm up the double cream until it starts to bubble. Do not let it boil. It will take a few minutes. Don't leave unattended and keep stirring.
- Pour the cream over the top of the chocolate and butter and slowly mix together until everything is mixed together.
- Grate the zest from 1 lemon and mix it into the chocolate mix.
- Take the cooked cold tart case and pour in the white chocolate mixture. Place in the fridge and leave until set.
Decorating the white chocolate Easter tart
- When the tart is set you can start the decorating. Whisk the double cream until stiff. Place it in a piping bag with a star nozzle. Pipe the cream onto the tart.
- Cut the white chocolate on the diagonal to make white chocolate shards. Sprinkle them over the tart and piped cream.
- Stud the tart with small lemon slices and it's ready to serve.
The white chocolate lemon tart will keep for up 3 days in an airtight container in the fridge.
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