True Love White Chocolate Lemon Tart with Raspberry Sauce


Are you familiar with that scene from that romantic comedy with that girl who makes a perfect cookie dough while her boyfriend playfully blows flour onto her coiffed hair? Well the writer of this article is well-versed in that scene. In fact, she is sometimes nostalgic for that moment, as if she herself has lived it.

She, of course, has not.

And yet, it’s not for lack of trying. Last summer, in the height of Ontario heat, she pulled her boyfriend, Aaron, into the cool comfort of a grocery store and proposed they bake. She didn’t share her fantasy of mid-whisking slow dances and sugary kisses (this was before she’d read Gone Girl). He responded with surprising enthusiasm and suggested a strawberry rhubarb pie, but they couldn’t find any rhubarb. What they did find was a bag of frozen raspberries on sale and a tempting bar of white chocolate. The decision was easy. They’d make a white chocolate lemon tart with raspberry sauce.

After fifteen minutes of searching the store for lemon curd, the twosome opted to make their own. That is really where their troubles began. While heating the ingredients in a saucepan, a moth fell in. Aaron laughed, and who could blame him? It was pretty inopportune. Nandini, however, wasn’t going to let this fluttery intruder ruin her date. So she scooped it out and went on as if nothing had happened.

We know this sounds bad. Might as well call it Moth Pie. But the mixture was cooking on high heat, and could the moth really have contaminated the mixture in ten seconds? And even if it could, don’t we all accidentally consume bugs every day anyway? Don’t quote us on that.

She tried to smile. Lemon curd wasn’t the story here. White chocolate and her romance were really the base of the tart. The original recipe from Framed Cooks required heating the chocolate over a double-boiler. As the water below the bowl of chocolate bubbled dangerously, Aaron feared for its fate. He suggested removing it from the geyser. But Nandini insisted on following the rules. In two minutes, they noticed their beloved chocolate curdling. Water had gotten into the bowl.

Our Silver Sporker was boiling too. She had to throw away 8 ounces of chocolate along with her dreams for the night. Just as she resolved to pack away the curd for another day, she saw her boyfriend microwave more chocolate. A microwave? So simple … so right.

We’re happy to say that microwave may have saved Nandini’s relationship.

Okay, that’s a little extreme. But it did help the couple make a damn good tart.

True Love White Chocolate Lemon Tart with Raspberry Sauce

Ingredients for Tart (adapted from Framed Cooks)
1 pre-made graham cracker pie crust
8 ounces white chocolate, chopped into small pieces
1 8-ounce package cream cheese, softened
1 cup lemon curd (for recipe, see below)
1 ten ounce package frozen raspberries
½ cup sugar

Ingredients for Lemon Curd (from Martha Stewart Living)
3 large egg yolks, strained
Zest of 1/2 lemon
1/4 cup lemon juice
6 tablespoons sugar
4 tablespoons unsalted butter, cold, cut into pieces

Instructions (adapted from Framed Cooks)
Heat chocolate in 10 second increments, checking each time to ensure it has not curdled or dried. When chocolate is sem-melted, stir with a wooden spoon until melted and smooth.

To make lemon curd, combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine. Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon, 5 to 7 minutes. Remove saucepan from heat and add butter, one piece at a time, stirring with spoon until the consistency is smooth.

Put melted chocolate, cream cheese and lemon curd in a large bowl. Blend with a mixer until smooth, and then spoon into pie crust. Smooth the top and refrigerate until set, about 6 hours or so.

Before serving, make raspberry sauce by processing sugar and thawed raspberries until smooth.

Cut the tart into wedges and serve with sauce.

 Post and Photo by Nandini Ahuja. Recipe adapted from Framed Cooks.