Ingredients:
1 sheet puff pastry,
thawed but still cold
4 oz. cream cheese,
softened
1/3 cup sugar, plus
more for sprinkling
2 Tbsp. heavy cream
1/3 cup lemon curd, homemade or
store-bought
1 pint raspberries
1/4 cup seedless
raspberry jam, warmed
Powdered sugar
Directions:
For the tart: Preheat
oven to 425° F. Line a baking sheet with parchment paper or a Silpat baking
mat. Unfold the thawed out puff pastry on a lightly flour dusted area and
gently roll into a 10x11 inch rectangle. Carefully transfer to your baking
sheet.
Brush edges with a
little bit of water and fold over all 4 sides to create a lip. Using a fork,
poke holes all over the center of your tart. Gently brush the entire tart
with an egg wash and sprinkle about 2 tsp. of sugar over the center. Bake
until golden brown, about 15-20 minutes. Remove from oven and carefully with
the back of a spoon press the center back down if it has puffed. Transfer to
a wire rack to cool.
For the filling: In
a bowl combine softened cream cheese and sugar. Mix with a hand-mixer or by
hand until smooth and the sugar is well incorporated. Add the heavy cream and
mix for about 1 minute. Fold in the lemon curd.
To assemble the
tart: Carefully spread your lemon cheesecake mixture over the center
of your cooled tart crust. Arrange berries decoratively over the curd and
drizzle with the warmed jam. Dust the tart with powdered sugar.
Notes: This
tart is best made and eaten on the same day. You can prepare the tart along
with the cheesecake filling ahead of time. Refrigerate the filling and
assemble the tart right before eating.
Other berries would be
lovely as well. I bet blueberries, strawberries, blackberries or a
combination would also be great!
From the kitchen of
Susi's Kochen und Backen Adventures
(http://susikochenundbacken.blogspot.com/)
|
Rustic Raspberry Lemon Cheesecake Tart
Blondies
Blend together (you can warm these up a bit to help with blending, but make sure not hot before adding eggs):
2 C. Brown Sugar
2/3 C. Butter
Add to Brown Sugar & Butter:
2 Eggs
2 t. Vanilla
2 C. flour
1 t. baking powder
1/4 t. baking soda
6 oz. SemiSweet Choc. Chips
(1 C. chopped nuts, optional)
Cook in 9x13 greased pan
Bake at 350 deg. for 25-30 min (should be golden brown on top)
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