Lemon Cloud Tart with Salted Caramel Sauce (the cheater version)
Dan made Lemon Cloud Tart with Salted Caramel Sauce for me last year (2010) for my birthday. It was simply divine. And, it was totally worth the work! Lemon curd swirled into a lightly sweetened lemon whipped cream. Served in a hazelnut shortbread crust. Topped with salted caramel sauce.
Oh yum (please pardon the drool again).
I’ve been thinking about The Lemon Cloud dessert because Dan just made my birthday dessert for 2011. This year was a chocolate crepe cake. Tasty. Yummy. But, oh so much work. I gave my cheater version of the crepe cake in that write-up.
But, I never really gave my cheater version of the lemon cloud tart. If you want to try this Lemon Cloud Tart, but with a few shortcuts, you can replace all of the parts, or just some of the original recipe as follows. If you wanted to make part of the recipe yourself, I’d highly recommend making the salted caramel sauce, it was easy and just heavenly – so much better than any jar of purchased caramel sauce that I’ve ever had.
Lemon Cloud Tart with Salted Caramel Sauce (the cheater version) Recipe
Lemon Cloud Tart – Cheater Version
- 1 aerosol bottle whipped cream*
- ¼ teaspoon lemon extract optional
- 1 jar lemon curd**
- 1 purchased graham cracker crust
- 1 jar good-quality caramel sauce
- pinch of coarse grind sea salt or Fluer de Sel optional
- Squirt the can of whipped cream into a large bowl. Lightly mix the lemon extract, if desired, to the whipped cream to bump up the lemony goodness. Using a small rubber spatula, gently fold the lemon curd and cream together, creating a marble effect and being careful not to over mix to retain marbling. Spoon the marbled mixture in dollops into the purchased crust. Refrigerate tart at least 1 hour and up to 4 hours.
- Once your tart has set in the refrigerator, microwave the jar of caramel until hot and pourable. (If you had a little coarse grind sea salt or fleur de sel you could stir it into your jar of caramel at this point).
- Serve sliced Lemon Cloud Tart with caramel sauce.
Cook’s Notes: *You could probably use whipped topping in a plastic tub. But, I find that stuff to have a yucky greasy mouth-feel and aftertaste. So, I avoid it at all costs.
**Instead of making lemon curd, you can buy jars of premade lemon curd. Cost Plus carries them. I’d be willing to bet that Mother’s Markets and Whole Foods Markets carry lemon curd. Some well-stocked grocery stores will carry lemon curd as well.