Lemon Velvet Tart

Total Time: 4 hrs 25 mins Preparation Time: 25 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 0.5 (15 ounce) package refrigerated pie crusts
• 2 (4 ounce) chocolate baking bar, chopped
• 1 (8 ounce) package cream cheese, softened
• 1 cup sugar
• 1 tablespoon lemon zest
• 1 cup fresh lemon juice
• 4 egg yolks, lightly beaten
• 1/2 cup butter, cubed
• 8 lemon candies
• 2 cups sugar
• 1/2 cup light corn syrup
• crushed lemon candy

Recipe

• 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.
• 2 preheat oven to 425°. place piecrust on a baking sheet, and bake 15 minutes or until light golden brown. cool on a wire rack 20 minutes or until completely cool. gently tap excess crust from sides of pan, using a rolling pin.
• 3 microwave chocolate in a small microwave-safe bowl at high 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals.
• 4 beat softened cream cheese at medium speed with an electric mixer until light and fluffy. add melted chocolate, and beat until blended, stopping to scrape down sides. add lemon curd, and beat until blended.
• 5 spoon into prepared crust. smooth filling with a spatula. chill 4 hours.
• 6 arrange lemon candies evenly on top of tart. prop caramelized sugar spirals against lemon candies.
• 7 note: for testing purposes only, we used lemon drops candies.
• 8 lime velvet tart: substitute lime curd for lemon curd, and prepare recipe as directed.
• 9 lemon mousse tart: prepare recipe as directed through step 4. beat 2 cups heavy cream at high speed with an electric mixer until soft peaks form. gently fold into lemon mixture. spoon mixture into prepared crust, mounding mixture in center of tart. (mixture will be about 2 inches higher than top edge of crust.) chill 4 hours. garnish with lemon curls and fresh raspberries, if desired.
• 10 lime mousse tart: substitute lime curd for lemon curd, and proceed with lemon mousse tart recipe as directed.
• 11 directions for lemon curd:.
• 12 bring sugar, zest, and juice to a boil in a heavy nonaluminum 3 1/2-qt. saucepan over medium-high heat. remove from heat, and gradually whisk about one-fourth hot juice mixture into egg yolks; add egg yolk mixture to remaining hot juice mixture, whisking constantly until well blended.
• 13 place saucepan over medium heat, and cook, whisking constantly, at least 10 or up to 12 minutes. (mixture will be a pudding-like thickness.).
• 14 add butter, in 6 batches, whisking constantly until butter melts and mixture is well blended after each addition. remove from heat, and pour mixture through a wire-mesh strainer into a bowl. place plastic wrap directly on warm curd (to prevent a film from forming); chill 3 hours.
• 15 lime curd: substitute lime zest and lime juice for lemon zest and lemon juice. proceed with recipe as directed.
• 16 directions for caramelized sugar spirals:.
• 17 stir together sugar, corn syrup, and 1/2 cup water in a 3 1/2-qt. heavy saucepan until blended. place pan over medium-high heat, and cook, without stirring, until a candy thermometer registers 305° to 315° or until mixture begins to turn a golden caramel color (about 25 to 30 minutes). remove from heat, and stir just until color is evenly distributed, using a clean wooden spoon. carefully place bottom of saucepan into cold water to stop the cooking process. remove from water, and let stand 2 to 3 minutes or until slightly thickened.
• 18 sprinkle crushed lemon candies over a piece of parchment paper. carefully spoon about 1 tablespoons hot syrup over candies in a circular motion, creating 3-inch discs. (if syrup gets too thick, place saucepan back over heat for 3 to 4 minutes or until syrup slightly melts. use a clean spoon to continue making spirals.) let cool 10 minutes or until completely cool. (mixture will harden as it cools.).