Rustic Raspberry Lemon Cheesecake Tart
There is just something about the combination of sweet and slightly sour or tart that seems to go oh so well together. This recipe comes together quickly and ranks high in the fruit satisfaction department. Store bought puff pastry sheets, a creamy no-bake cheesecake filling laced with a luscious lemon curd and topped with glorious sweet, red raspberries. Perfection! Other berries would be lovely as well. I bet blueberries, strawberries, blackberries or a combination would also be great!
Servings: 10
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 Meyer lemon curd homemade or store-bought
- 1 pint raspberries
- 1/4 cup seedless raspberry jam warmed
- Powdered sugar
Meyer Lemon Curd (makes about 1 2/3 cups)
- 3 to 4 medium Meyer Lemons about 1 lb.
- 1/2 cup granulated sugar
- 2 large eggs
- 1 stick unsalted butter cut into 4 pieces
Instructions
- 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 10×11 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.
Meyer Lemon Curd
- Finely grate enough zest from lemons to measure 2 teaspoons and squeeze enough juice to measure 1/2 cup.
- Whisk together zest, juice, sugar, and eggs in a metal bowl and add butter.
- Set bowl over a saucepan of simmer water and cook, whisking. Once mixture gets warm, add the butter in 4 additions, whisking well after each until incorporated. Continue whisking until thickened and smooth and an instant read thermometer registers 160 degrees F.
- This can take anywhere from 6 to 15 minutes (depending on how well your bowl is conducting heat). Force curd through a fine sieve set into another bowl. Serve warm or cover surface of curd with plastic wrap and cool completely.
- *Of course you can make this recipe with regular lemons as well. In that case increase the sugar to 3/4 cup. This curd will keep well covered in the refrigerator for about 1 week.