🍰 Tart raspberries and creamy lemon cheesecake on a light, crispy puff pastry crust—perfect for any occasion!
Ingredients:
1 sheet puff pastry, thawed but cold 🥐
1 egg, lightly beaten 🥚
1 Tbsp water 💧
1/3 cup + 1 tsp sugar, divided 🍬
4 oz cream cheese, softened 🧀
2 Tbsp heavy cream 🥛
1/3 cup lemon curd 🍋
1 pint raspberries 🍇
1/4 cup seedless raspberry jam, warmed 🍓
Powdered sugar, for sprinkling 🍥
Instructions:
1️⃣ Prepare the Pastry:
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat. Roll out the puff pastry into a 10 x 11-inch rectangle on a lightly floured surface, then transfer to the baking sheet.
2️⃣ Shape the Tart:
Brush the edges of the pastry with water and fold them over to create a border. Whisk the egg and water together, then brush this egg wash over the pastry. Use a fork to poke holes in the center of the pastry, sprinkle with a teaspoon of sugar, and bake for 15-20 minutes, until golden brown. Remove and press down any puffed-up areas, then cool on a wire rack.
3️⃣ Make the Cheesecake Filling:
In a bowl, beat the softened cream cheese and sugar until smooth. Add the heavy cream and mix until combined, then gently fold in the lemon curd.
4️⃣ Assemble the Tart:
Spread the lemon cheesecake filling over the cooled pastry crust. Arrange the raspberries on top and drizzle with warmed raspberry jam.
5️⃣ Finish & Serve:
Lightly dust the tart with powdered sugar. Slice, serve, and enjoy this refreshing dessert!
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