Frozen Watermelon Lemon Cream Tarts (Printable Version)
Chilled summer treats with layers of fruity watermelon purée and zesty lemon cream in buttery graham shells.
# What You Need:
→ Tart Shells
01 - 1 1/4 cups graham cracker crumbs
02 - 1/4 cup unsalted butter, melted
03 - 2 tbsp granulated sugar
→ Watermelon Purée
04 - 2 cups seedless watermelon, cubed
05 - 1 tbsp lime juice
06 - 1 tbsp 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 tbsp fresh lemon juice
→ Assembly & Garnish
12 - Fresh mint leaves
13 - Watermelon balls or slices
14 - Additional lemon zest
# How to Make It:
01 - Preheat oven to 350°F.
02 - Combine graham cracker crumbs, melted butter, and sugar in a bowl, mixing until the texture resembles wet sand.
03 - Press the crumb mixture evenly into the bottoms and sides of 6 mini tart pans.
04 - Bake for 8-10 minutes until golden. Allow to cool completely before filling.
05 - Blend watermelon cubes, lime juice, and honey until completely smooth. Strain through a fine-mesh sieve to remove any pulp.
06 - Beat cream cheese until smooth. Incorporate sweetened condensed milk, heavy cream, lemon zest, and lemon juice. Continue beating until the mixture is light and creamy.
07 - Distribute the lemon cream evenly among the cooled tart shells.
08 - Spoon a thin layer of watermelon purée over the lemon cream. Use a skewer to gently swirl for a marbled effect.
09 - Transfer tarts to the freezer and chill for at least 3 hours until completely firm.
10 - Remove from freezer and let stand at room temperature for 10 minutes before serving. Garnish with mint leaves, watermelon balls, and additional lemon zest as desired.
# Expert Advice:
01 -
- The contrast of icy cold against buttery crisp shells makes every bite feel like discovering summer all over again
- These tarts look like they came from a fancy bakery but come together in under an hour of active time
02 -
- Do not skip straining the watermelon purée—pulp creates icy crystals that ruin the silky texture
- The tarts need the full freezing time; anything less and theyll collapse when you try to remove them from the pans
03 -
- Chill your mixing bowls for 10 minutes before making the cream cheese filling—it whips up faster and holds more volume
- A small offset spatula is worth buying; it makes smoothing the tops so much easier than using a regular spoon