For the tart base ..see previous blog ..
320 gm of cream cheese at room temperature placed in a processor and beat until smooth and fluffy .
In a separate bowl place one small packet of sugar free lemon tea jelly crystals with 1/2 cup of boiling water .
Stir till dissolved and set aside to cool .
Now whip 1 cup of heavy cream till thickened .
Add the cooled jelly to the cream cheese mix and process till well combined ( keep the lid on ..to avoid a huge mess )
Add the grated rind and juice of 1 lemon .
Now gently beat in the thickened cream until well combined .
Pour into a the pastry case .
Place in fridge till set .
I garnished with finely grated 90% cacoa Lindt chocolate .
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