Lemon Velvet Tart Recipe

How to make it

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• Fit pie crust into a lightly greased 9 1/2" tart pan.
• Press into fluted edges.
• Fold any excess dough over outside of pan and pinch to secure to pan.
• Generously prick bottom and sides of crust with a fork.
• Freeze 20 minutes.
• Preheat oven to 425 degrees F.
• Place crust on baking sheet and bake 15 minutes OR until golden brown.
• Cool on wire rack 20 minutes OR until completely cool.
• Gently tap excess crust from pan sides using a rolling pin.
• Microwave white chocolate in a small bowl at HIGH for 1 1/2 minutes OR until melted and smooth, stirring at 30 second intervals.
• Beat softened cream cheese at medium speed with electric mixer until light and fluffy.
• Add melted chocolate and beat until blended, scraping down the sides.
• Add lemon curd and beat until blended.
• Spoon into prepared crust.
• Smooth filling with spatula.
• Chill at least 4 hours.