Topped with whipped cream, sliced citrus, and plump raspberries, this creamy lemon tart is ideal for luncheons and other spring get-togethers.
Makes 1 (9-inch) tart
- Tart Dough (recipe follows)
- 2 (8-ounce) packages cream cheese, softened
- ½ cup granulated sugar
- 3 teaspoons lemon zest
- 3 tablespoons fresh lemon juice
- 1½ teaspoons vanilla extract
- 3 large eggs
- ¼ cup heavy whipping cream
- Garnish: sweetened whipped cream, fresh raspberries, fresh lemon slices
- ½ cup cold unsalted butter
- 1⅓ cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1½ tablespoons whole milk
- 1 large egg yolk
- Preheat oven to 350°. Lightly spray 1 (9-inch) fluted tart pan with removable bottom with baking spray with flour.
- On a lightly floured surface, roll out dough to ¼-inch thickness. Carefully transfer piecrust into prepared pan, and gently press into bottom and up sides. Trim any excess dough at top of pan. Using tines of a fork, pierce bottom and sides of dough. Bake on bottom rack of oven until crust is lightly golden, 10 to 15 minutes. Let cool completely.
- In a large bowl, beat cream cheese until creamy. Add sugar and zest; beat until creamy. Add juice and vanilla; beat until smooth. Add eggs, one at a time, beating just until combined after each addition. Stir in cream. Pour filling into cooled piecrust.
- Bake on center rack of oven until crust is golden and center is set, 30 to 35 minutes.
- Let cool completely. Refrigerate until ready to serve. Garnish with whipped cream, raspberries, and lemon, if desired.
- Cut butter into ¼-inch cubes. Freeze until firm, about 10 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, stir together flour, sugar, and salt. Add frozen butter cubes; beat on low speed until butter is broken into small pieces, about 1 to 2 minutes. (If any large pieces of butter remain, squeeze between fingers to break up.)
- In a small bowl, whisk together milk and egg yolk. Add milk mixture to flour mixture, beating at low speed until moist clumps form. Transfer mixture to a large sheet of plastic wrap. Using your hands, bring mixture together to form a cohesive dough. (It is fine if there are visible pieces of butter, as they help create a flaky crust.) Shape dough into a disk, and wrap with plastic wrap. Refrigerate at least 1 hour or overnight. (Dough can be made ahead and refrigerated for up to 3 days or frozen for up to 1 month.)
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