makes one 9" tart (I made one 8" tart and one 4" tart)
recipe adapted from Joy Of Baking
prep time: 45 min / cook time: 40 min
1 c all purpose flour
1/3 c confectioners sugar
1/8 tsp salt
1/2 c cold unsalted butter, cut into pieces
5 oz. cream cheese, room temperature
1/2 c granulated white sugar
1/2 c fresh lemon juice (approximately 2 large lemons)
* I used Meyer lemons
2 large eggs
1 tbsp grated lemon zest
1/2 c heavy whipping cream
1 tbs confectioners' sugar
• Grease with butter, or cooking spray, a 9" tart pan with a removable bottom. Set aside.
* There is a lot of butter in the crust, so I did not find greasing the tart pan necessary.
• In your food processor, place the flour, sugar and salt and process to combine.
• Add the butter and pulse until the pastry starts to come together and form clumps.
• Place the pastry in the prepared tart pan and using your fingertips, evenly press the pastry onto the bottom and up the sides of the pan.
• Pierce the bottom of the crust with the tines of a fork.
* This will prevent the pastry crust from puffing up while it bakes.
• Cover and place the pastry crust in the freezer for 15 minutes to chill.
* This will help the crust from shrinking while it bakes.
• Preheat oven to 425˚ F and place rack in center of oven.
• When the pastry is completely chilled, place the tart pan on a baking sheet and bake until the crust is golden brown, about 13-15 minutes. Remove from oven and place on a wire rack to cool while you make the filling.
• Reduce the oven temperature to 350˚ F.
• In a food processor or electric mixer, place the cream cheese and process until smooth.
• Add sugar and process until incorporated.
• Add eggs, one at a time, and process until thoroughly combined.
• Add remaining ingredients and process until well blended and smooth.
• Pour filling into pre-baked tart shell and bake for approximately 25-30 minutes or until filling is set.
• Transfer tart to a wire rack to cool and then cover and refrigerate until well chilled, at least an hour.
• Put mixing bowl and whisk in the freezer for 15 minutes.
• Beat the whipping cream and powdered sugar until stiff peaks form.
• Transfer the whipped cream to a pastry bag fitted with star tip (#4B), and pipe stars over the entire surface of the tart.
The tart needs to be stored in the refrigerator until serving time.
** ADDIECAKES' NOTES **
• I found my pastry crust still puffed up when baking, you can either use a spatula to push it down as soon as it comes out of the oven or use pie weights.
• If you're going to make tarts in various sizes and bake them together, adjust the baking time accordingly. The smaller the tart, the less time it takes to bake. I did not take this into account when baking the 4" tart (see semi-burnt crust picture).
• The filling puffed up while baking, but it will flatten out as it cools.
• I used Dream Whip instead of the topping recipe listed, it's much lighter than whipped topping. Thanks for introducing me to Dream Whip Rachel!
ADDIECAKES' DIFFICULTY RATING
ADDIECAKES' TASTE RATING