Frozen Watermelon Lemon Cream Tarts (Print Version)
Refreshing frozen treats blending sweet watermelon with zesty lemon cream in buttery graham 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 - Lemon zest
# How to Cook:
01 - Preheat oven to 350°F.
02 - Combine graham cracker crumbs, melted butter, and sugar in a bowl, mixing 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 until lightly golden. Allow to cool completely before filling.
05 - Blend watermelon, lime juice, and honey until completely smooth. Strain through a fine-mesh sieve to remove any pulp.
06 - Beat cream cheese until smooth and creamy. Incorporate sweetened condensed milk, heavy cream, lemon zest, and lemon juice, continuing to beat until light and fluffy.
07 - Distribute the lemon cream evenly among the cooled tart shells, smoothing the tops with a spatula.
08 - Spoon a thin layer of watermelon purée over the lemon cream. Use a skewer to gently swirl for a marbled effect.
09 - Place tarts in the freezer for at least 3 hours or until completely firm.
10 - Remove from freezer and let stand at room temperature for 10 minutes to soften slightly. Garnish with fresh mint, watermelon balls, and additional lemon zest.
# Expert Advice:
01 -
- The contrast of icy cold tart shell with silky cream hits different when humidity hits 90 percent
- They look like something from a bakery window but come together faster than you can freeze ice cubes
02 -
- The watermelon layer needs to be strained well or youll end up with icy chunks instead of that smooth swirl
- Room temperature cream cheese mixes much faster than cold, so take it out at least an hour before you start
03 -
- Press the graham cracker mixture into the pans using the flat bottom of a measuring cup for even thickness
- Swirl gently or youll end up mixing the layers completely instead of getting that pretty marble effect