Lemon Tart

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

CRUST

1 c all purpose flour

1/3 c confectioners sugar

1/8 tsp salt

1/2 c cold unsalted butter, cut into pieces

FILLING

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

TOPPING

1/2 c heavy whipping cream

1 tbs confectioners' sugar

CRUST INSTRUCTIONS

• 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.

FILLING INSTRUCTIONS

• 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.

TOPPING INSTRUCTIONS

• 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