lemon tart with raspberry sauce

White Chocolate Lemon Tart with Raspberry Sauce

  • Author: Kate Morgan Jackson
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 8-10 servings 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


Can’t decide between lemon and chocolate? Have both in this easy recipe for white chocolate lemon tart with raspberry sauce!


  • 1 refrigerated pie crust
  • 8 ounces white chocolate (I used 2 Ghiradelli bars), chopped into small pieces (I used the food processor for this)
  • 1 eight ounce package cream cheese, softened
  • 1 cup lemon curd
  • 1 ten ounce package frozen raspberries
  • 1/2 cup sugar
  • Fresh raspberries for garnish


  1. Place the piecrust in a pie plate or tart pan, and press the dough up the sides. Prick the bottom a few times with a fork and bake in a 425 degree oven for 15 minutes or until golden. Remove and set aside.
  2. Heat 2 cups of water to boiling in a medium pot and remove from heat. Place the chocolate in a bowl that can sit on top of the water in the pot and leave for 3-5 minutes. Now remove bowl from pot and stir the chocolate with a wooden spoon until melted and smooth.
  3. 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.
  4. Before serving, make raspberry sauce by processing sugar and thawed raspberries until smooth. Strain the sauce through a fine mesh strainer (stirring to help the sauce through the strainer).
  5. Cut the tart into wedges and serve with sauce and a few raspberries for garnish.