Frozen Watermelon Lemon Cream Tarts (Printable)

Refreshing frozen tarts with sweet watermelon and tangy lemon cream in crisp 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

→ To Assemble & Garnish

12 - Fresh mint leaves
13 - Watermelon balls or slices
14 - Lemon zest

# Steps:

01 - Preheat oven to 350°F. In a bowl, mix graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press the mixture evenly into the bottoms and sides of 6 mini tart pans. Bake for 8-10 minutes. Let cool completely.
02 - In a blender, purée watermelon, lime juice, and honey until smooth. Strain to remove any pulp.
03 - In a separate bowl, beat cream cheese until smooth. Add sweetened condensed milk, heavy cream, lemon zest, and lemon juice. Beat until light and creamy.
04 - Pour the lemon cream into the cooled tart shells, spreading evenly. Spoon a thin layer of the watermelon purée over the lemon cream and lightly swirl with a skewer for a marbled effect.
05 - Freeze tarts for at least 3 hours or until set. To serve, let sit at room temperature for 10 minutes to slightly soften. Garnish with mint, watermelon balls, and extra lemon zest.

# Expert Advice:

01 -
  • They look like you spent hours at a fancy patisserie but actually come together in under an hour
  • The watermelon layer keeps them from being too rich like traditional cheesecakes
  • You can make them days ahead and pull them out when company arrives
02 -
  • These need to freeze completely before serving or the texture will be disappointing
  • Letting them sit at room temperature for exactly ten minutes makes all the difference between rock hard and perfectly creamy
03 -
  • Run your knife under hot water between slices for clean edges
  • If you don't have tart pans a muffin tin works in a pinch

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