For the Crust
- 1 1/2 cups pretzel twist crumbs (about 3 cups of tiny twist pretzels)
- 3 tablespoons granulated sugar
- 8 tablespoons butter, unsalted - melted
For the Filling
- 2 1/4 teaspoons lemon-flavored gelatin
- 1/3 cup freshly squeezed lemon juice
- 8 ounces white baking chocolate bars, chopped
- 2 cups whipped cream, heavy - divided
- 2 teaspoons fresh lemon zest, finely minced
- 1 cup granulated sugar
- 20 ounces cream cheese, softened
For the Fresh Fruit Topping
- 2-3 pints fresh, ripe berries, rinsed and air-dried (a mix of strawberries, blueberries, red raspberries, and blackberries is nice).
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
To prepare the crust: Crush several cups of tiny pretzel twists into coarse crumbs by pulsing them in a food processor, or by placing them in a large zippered bag and rolling them well with a rolling pin. Transfer the crumbs to a large bowl and whisk in the sugar. Stir the melted butter into the crumbs until the mixture begins to clump together and resemble wet sand.
Press the moist crumb mixture into an even layer to cover the bottom and 1-inch up the sides of a 10-inch tart pan with a removable bottom (if a tart pan is not available, an 8"x11" rectangular pan may be used instead). Place the tart pan in the freezer to set the crust while preparing the filling.
To prepare the filling: Sprinkle the lemon-flavored gelatin over the lemon juice to soften. Freshly squeezed lemon juice is highly recommended, as bottled juice tends to be on the bitter side.
Make a white chocolate ganache by placing the chopped white chocolate in a medium-sized, microwave safe bowl. Pour 1/2 cup of the heavy whipping cream over the white chocolate chunks. Heat it in 30 second bursts in a microwave set on full power, stirring well in between until the mixture is completely blended and smooth. Stir the softened lemon gelatin mixture and lemon zest into the ganache; set aside to cool.
Whip the remaining cream to soft peaks and set it aside. Cream the sugar and cream cheese together well, until it becomes glossy. Slowly incorporate the cooled white chocolate mixture into the cream cheese mixture until combined. Gently fold in the whipped cream.
To assemble the tart: Spoon the filling into the frozen crust, smoothing the top to level it. Freeze the tart for three hours, or until very firm (the process up to this point can be done up to two days ahead).
When ready to serve, remove tart from the freezer, and lift the bottom through the outer ring of the tart pan. Carefully transfer the tart to a completely level serving plate. Some of the crust will begin to crumble and shed away from the tart - this is normal. Arrange the berries on top of the tart filling.
For a frozen treat, dip a sharp knife in hot water before slicing the tart to serve. For a creamier treat, allow the tart to stand at room temperature for 30 minutes before slicing.
Any leftover Lemon Mousse Tart may be tightly wrapped with plastic wrap and refrigerated for up to two days.