Ingredients

• No-Stick Cooking Spray

Crust

• 1 (7.6 oz) package Martha White® Lemon Poppyseed Flavored Muffin Mix
• 1/2 cup sliced almonds, coarsely chopped
• 1/4 cup butter, melted

Filling

• 2/3 cup heavy cream
• 1/2 teaspoon unflavored gelatin
• 1 (8 oz.) package cream cheese
• 6 ounces good quality white chocolate

Toppings

• 1/2 cup Dickinson”s® Lemon Curd
• 2 ounces good quality white chocolate

Preparation Directions

1. HEAT oven to 350°F. Spray 9-inch tart pan with no-stick cooking spray. Stir together muffin mix and almonds. Stir in butter until blended. Press evenly in bottom and about 1/4 inch up sides of prepared pan. Bake for 12 to 15 minutes, or until light golden brown.
2. POUR heavy cream into small bowl. Sprinkle gelatin evenly over cream. Allow to stand until softened about 5 minutes.
3. BEAT cream cheese in medium bowl with electric mixer at medium-high speed until smooth. Beat in gelatin mixture at low speed scraping down sides of bowl just until blended, about 1 minute. Pour into medium saucepan.
4. ADD 6 ounces white chocolate. Cook on medium-low, stirring until chocolate is melted and mixture is smooth, about 4 minutes. Pour filling evenly over prepared crust. Refrigerate at least 1 hour.
5. MICROWAVE lemon curd on HIGH in small, microwave-safe bowl just until softened, about 25 to 30 seconds. Stir until smooth. Spread evenly over chilled filling.
6. MAKE decorative curls with 2 ounces white chocolate using a vegetable peeler. Sprinkle over tart. Serve immediately or refrigerate until ready to serve.

Nutritional Information Per Serving

Serving Size (1 slice, 1/10 of pie), Calories 460 (Calories from Fat 280), Total Fat 31g (Saturated Fat 17g, Trans Fat 1g), Cholesterol 80mg, Sodium 250mg, Total Carbohydrate 41g (Dietary Fiber 1g, Sugars 31g), Protein 6g; Percent Daily Value*: Vitamin A 15%, Vitamin C %, Vitamin D %, Calcium 15%, Iron 8%.

*Percent Daily Values are based on a 2,000 calorie diet.