I love the weekends when I get to make something special for the people I love. My daughter-in-law, Hilly, requested for a lemon tart so I made this Lemon Cream Cheese Tart for her. For the crust: 260 g plain flour 220 g butter, melted 8 tablespoons powdered sugar
For the lemon filling: 1/2 cup whipping cream 1/2 cup caster sugar 2 eggs Zest and lemon juice from 2 large lemons 2 tbsp raspberry jam
Cream Cheese topping: 1/2 cup cream cheese 1/2 cup powdered (icing) sugar 3/4 cup heavy whipping cream 1 teaspoon corn starch 2 tsp lemon juice
*My tart pan has a removable base and measures 35 x12 x 3cm
Instructions 1. Mix flour, melted butter and icing sugar in a bowl until you get soft dough. 2. Press dough into the base and up the sides of tart or pie tin. Pierce base of dough with a fork. 3. Bake for 20 minutes at 190°C. 4. Spread tart base with raspberry jam and bake for 10 mins. Remove and cool completely. 5. Reduce oven temperature to 150°C. 6. In a bowl, with a spatula or your hand, massage sugar and lemon zest together. Whisk in eggs, cream and lemon juice. Carefully pour into cooled tart case. 7. Return to the oven and bake for a further 40 minutes or until the filling is set. 8. Remove and cool down completely. 9. Whip ream cheese well with sugar in a bowl. Add whipping cream and whip until well combined. Add the corn starch and lemon juice. Mix well. 10. Spread on cooled lemon tart Chill in fridge for at least 4 hours before removing it from the tin. Dust with icing sugar and serve.
When life gives you lemons ..