Frozen Watermelon Lemon Cream Tarts (Printable)
Vibrant frozen layers of watermelon and tangy 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 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 (optional)
13 - Watermelon balls or slices (optional)
14 - Lemon zest
# How to make it:
01 - Preheat oven to 350°F (175°C).
02 - In a bowl, mix graham cracker crumbs, melted butter, and sugar 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. Let cool completely.
05 - In a blender, purée watermelon, lime juice, and honey until smooth. Strain to remove any pulp.
06 - 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.
07 - Pour the lemon cream into the cooled tart shells, spreading evenly.
08 - Spoon a thin layer of the watermelon purée over the lemon cream and lightly swirl with a skewer for a marbled effect.
09 - Freeze tarts for at least 3 hours or until set.
10 - To serve, let sit at room temperature for 10 minutes to slightly soften. Garnish with mint, watermelon balls, and extra lemon zest, if desired.
# Expert Tips:
01 -
- The contrast between the crisp graham shell and that silky, marble-swiled filling is absolutely worth the freezer time
- They look like you spent hours at a fancy patisserie but come together faster than you can finish a glass of wine
02 -
- If your tart shells crumble when you try to press them in, add another teaspoon of melted butter
- The watermelon layer needs to be thin or it wont freeze properly and youll end up with a slushy mess
03 -
- Run a thin knife under hot water to warm it before slicing—this helps cut through the frozen layers cleanly
- If you dont have mini tart pans, a muffin tin works in a pinch, just reduce the baking time to 6-7 minutes