@chefsarahdevight: Light and refreshing White Chocolate Lemon Tart. Got fantastic feedback on this dessert special and will definitely make again recipe 👇 #lemon #dessert #Recipe #Summer #baking White Chocolate Lemon Tart Ingredients * 1 cup white chocolate chips * 1 cup heavy cream * 2 cups whole milk * 3 tbsp salted butter * 1 tsp vanilla extract * Zest of 2 lemons * Juice of 2 lemons * 3 tbsp cornstarch * 4 egg yolks * ¾ cup sugar * 1 pre-baked tart shell * Whipped cream, for topping Instructions 1. In a mixing bowl, combine the sugar and lemon zest. Rub together with your fingers until fragrant and the oils are released from the zest. 2. Add the egg yolks and cornstarch. Whisk until completely smooth with no lumps remaining. 3. Slowly whisk in the heavy cream, whole milk, and lemon juice. 4. Pour into a saucepan and cook over medium heat, whisking constantly, until thickened and bubbling, about 8–10 minutes. 5. Place the white chocolate chips in a large bowl. Pour the hot custard over the chocolate and let sit for 1 minute. 6. Add the butter and vanilla, then whisk until smooth and glossy. 7. Pour the filling into a pre-baked tart shell and smooth the top. 8. Refrigerate until fully chilled and set, at least 4 hours or overnight. 9. Top with whipped cream before serving Pate Sucre recipe Ingredients * 2 cups All purpose flour * 1/2 cup tablespoons granulated sugar * 12 tablespoons salted butter, cold, grated * 2 egg yolks * 1 teaspoons vanilla extract * 2 tablespoons milk 1. Mix the dry ingredients:
measure the flour. In a medium bowl, whisk together the flour, sugar, and salt. 2. Cut in the butter: grate the butter and toss with about a tablespoon of flour
Work the cold, grated butter into the dry ingredients until the mixture resembles coarse breadcrumbs. 3. Add the wet ingredients:
In a small bowl, whisk together the egg yolk, vanilla, and milk. Add this to the flour mixture and stir until the dough is crumbly. 4. Bring the dough together:
Using a dough scraper or your hands, fold the dough over itself a few times. Gently knead until it just comes together. The dough will still look crumbly but should hold when squeezed. * If the dough feels too soft or sticky, wrap it in plastic and chill for about 2 hours before using. Roll out and form into a tart shell (preferably one with a removable bottom) freeze for at least 15 minutes before baking to prevent the sides from sinking. Poke holes with a fork and then bake at 375 for 25-30 minute or until crust is golden brown.

Chef Sarah

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Sunday 21 June 2026 22:33:33 GMT