My daughter chose this recipe for her birthday dessert from the 2008 Southern Living cookbook.
1 packaged refrigerated pie crust
2 (4 oz.) white chocolate bars, chopped
1 (8 oz.) package cream cheese, softened
10 oz. lemon curd
8 lemon candies (lemon drops)
caramelized sugar spirals (recipe following)
Fit piecrust into a lightly greased 9 1/2 inch tart pan with removable bottom; press into fluted edges. Fold any excess dough over outside of pan, and pinch to secure to pan. Generously prick bottom and sides of piecrust with a fork and freeze 20 minutes.
Preheat oven to 425 degrees. Place piecrust on a baking sheet and bake 15 minutes or until light golden brown. Cool on a wire rack 20 minutes or until completely cool. Gently tap excess crust from sides of pan with a rolling pin. Remove tart from pan and place on a serving plate.
Microwave white chocolate in a small microwave safe bowl at high 1 1/2 minutes or until melted and smooth, stirring at 30 second intervals.
Beat softened cream cheese at medium speed with an electric mixer until light and fluffy. Add melted chocolate, and beat until blended, stopping to scrape down sides. Add lemon curd and beat until blended.
Spoon into prepared crust. Smooth filling with a spatula. Chill 4 hours.
Arrange lemon candies evenly on top of tart and prop sugar spirals against lemon candies.
Now on to the fun.....
2 cups sugar
1/2 cup light corn syrup
crushed lemon candies
Stir together sugar, corn syrup and 1/2 cup water in a 3 1/2 quart heavy saucepan until blended. Place pan over medium high heat and cook without stirring until a candy thermometer registers 305 - 315 degrees or until mixture begins to turn a golden caramel color, about 25 - 30 minutes.
Remove from heat and stir just until color is even distributed, using a clean wooden spoon.
Carfully place bottom of saucepan into cold water to stop the cooking process. Remove from water, and let stand 2 - 3 minutes or until slightly thickened.
Sprinkle crushed lemon candies over a piece of parchment paper. Carefully spoon about 1 T. hot syrup over candies in a circular motion creating 3 inch discs.
If syrup gets too thick, place saucepan back over heat for 3 - 4 minutes or until syrup slightly melts. Use a clean spoon to continue making spirals. Let cool 10 minutes or until complete cool. Mixture will harden as it cools.