Lemon Mousse Tart

Lemon Mousse Tart
Photo by Beth Dreiling Hontzas


  • 2 (4-oz.) white chocolate bars, chopped
  • Garnishes: lemon curls, fresh raspberries
  • Lemon Curd
  • ½ (15-oz.) package refrigerated piecrusts
  • 2 cups heavy cream
  • 1 (8-oz.) package cream cheese, softened

1. Fit piecrust into a lightly greased 9 1/2-inch tart pan; press into fluted edges. Fold any excess dough over outside of pan, and pinch to secure to pan. (This will keep piecrust from sliding down pan as it bakes.) Generously prick bottom and sides of piecrust with a fork, and freeze 20 minutes...

View full recipe at My Recipes


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