Lemon Cheesecake Tart with Raspberry

Perfect for any occasion, this tart raspberry and creamy lemon cheesecake has a light, crunchy puff pastry crust.

Components:

1. One sheet of cold, thawed puff pastry
2. One egg, gently whisked
3. One tablespoon of water
4. 1/3 cup divided by 1 tsp sugar
5. Four ounces of softened cream cheese
6. Twice as much heavy cream
7. A third cup of lemon curd
8. ⁇ One pint of raspberry
9. 1/4 cup hot seedless raspberry jam
10. For dusting, use powdered sugar

Directions

Get the pastry ready:

Set the oven temperature to 425°F (220°C). Use silicone baking mats or parchment paper to line a baking pan. On a lightly floured surface, roll out the puff dough into a 10-by-11-inch rectangle, then place it on the baking sheet.

Form the Tart:

To make a border, brush the pastry’s edges with water and fold them over. After whisking the egg and water together, brush the pastry with the egg wash. After making holes in the middle of the pastry with a fork and dusting it with a teaspoon of sugar, bake it for 15 to 20 minutes, or until it is golden brown. Cool on a wire rack after removing and pressing down any puffed-up parts.

Third, prepare the cheesecake filling:

Beat the sugar and softened cream cheese together in a bowl until smooth. Gently fold in the lemon curd after adding the heavy cream and mixing until well mixed.

 Put the Tart Together:

Cover the chilled pastry shell with the lemon cheesecake filling. Place a layer of hot raspberry jam over the raspberries.

Complete and Serve:

Sprinkle the tart with a little powdered sugar. Cut into slices, serve, and savor this cool treat!