Frozen Watermelon Lemon Cream Tarts (Print View)
Refreshing frozen dessert with watermelon and lemon cream in crisp shells
# What You'll Need:
→ Tart Shells
01 - 1 1/4 cups graham cracker crumbs
02 - 1/4 cup unsalted butter, melted
03 - 2 tablespoons granulated sugar
→ Watermelon Purée
04 - 2 cups seedless watermelon, cubed
05 - 1 tablespoon lime juice
06 - 1 tablespoon honey
→ Lemon Cream
07 - 1/2 cup cream cheese, softened
08 - 1/3 cup sweetened condensed milk
09 - 1/3 cup heavy cream
10 - Zest of 1 lemon
11 - 2 tablespoons fresh lemon juice
→ Assembly & Garnish
12 - Fresh mint leaves
13 - Watermelon balls or slices
14 - Extra lemon zest
# How To Make It:
01 - Preheat oven to 350°F.
02 - Mix graham cracker crumbs, melted butter, and sugar in a bowl until the mixture resembles wet sand.
03 - Press the mixture evenly into the bottoms and sides of 6 mini tart pans.
04 - Bake for 8-10 minutes. Allow to cool completely.
05 - Purée watermelon, lime juice, and honey in a blender until smooth. Strain to remove any pulp.
06 - Beat cream cheese until smooth. Add sweetened condensed milk, heavy cream, lemon zest, and lemon juice. Beat until light and creamy.
07 - Pour the lemon cream into the cooled tart shells, spreading evenly.
08 - Spoon a thin layer of watermelon purée over the lemon cream and lightly swirl with a skewer to create a marbled effect.
09 - Freeze tarts for at least 3 hours or until completely firm.
10 - Let tarts sit at room temperature for 10 minutes to soften slightly before serving. Garnish with mint, watermelon balls, and extra lemon zest if desired.
# Expert Hints:
01 -
- These frozen tarts taste like summer captured in a buttery shell with barely any effort required
- The contrast between tangy lemon cream and sweet watermelon is absolutely addictive
02 -
- Straight from the freezer, these tarts can be rock hard, so that 10 minute rest time is non negotiable
- Straining the watermelon purée is what separates an elegant dessert from something that feels icy and gritty
03 -
- Room temperature cream cheese mixes much smoother, so take it out of the fridge at least an hour before you start
- The watermelon purée can be made a day ahead and stored in the fridge, which actually intensifies the flavor