Luscious Raspberry Lemon Cheesecake Tart: A Sweet Symphony of Flavors
Indulge in the delightful harmony of tangy lemon, creamy cheesecake, and vibrant raspberries with our Rustic Raspberry Lemon Cheesecake Tart. This recipe offers a perfect balance of sweetness and tartness, all nestled in a crisp puff pastry crust. Whether you’re hosting a gathering or simply craving a special treat, this tart is sure to impress.
In our household, the Rustic Raspberry Lemon Cheesecake Tart isn’t just a dessert—it’s a tradition. It all started when my husband took his first bite and his eyes widened with sheer delight. From that moment on, it became a staple in our family gatherings, Sunday brunches, and impromptu dessert nights. Our little one even declared it as their favorite treat, eagerly helping with every step of the process, from rolling out the puff pastry to arranging the berries. It’s not just a dessert; it’s a memory-maker, a sweet reminder of the joy found in simple pleasures shared with loved ones.
Why This Tart Will Become Your Family Favorite
- Irresistible Flavor Combination: The marriage of zesty lemon curd, velvety cream cheese, and juicy raspberries creates a symphony of flavors that dance on your taste buds.
- Simple Yet Elegant Presentation: With its rustic charm and vibrant colors, this tart is as visually appealing as it is delicious, making it perfect for any occasion.
- Versatile and Customizable: While raspberries shine in this recipe, feel free to experiment with other berries like blueberries, strawberries, or blackberries to suit your taste preferences.
- Make-Ahead Convenience: Prepare the tart crust and cheesecake filling ahead of time, then assemble just before serving, making it ideal for effortless entertaining or satisfying spontaneous cravings.
Ingredients:
- 1 sheet puff pastry, thawed (about 225g or 0.5 lb)
- 115g (4 oz.) cream cheese, softened
- 75g (1/3 cup) sugar, plus extra for sprinkling
- 30ml (2 Tbsp.) heavy cream
- 115g (1/3 cup) lemon curd, homemade or store-bought
- 1 pint raspberries
- 60ml (1/4 cup) seedless raspberry jam, warmed
- Powdered sugar, for dusting
Directions:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- On a lightly floured surface, unfold the thawed puff pastry and gently roll it into a 10×11 inch rectangle.
- Transfer the puff pastry to the prepared baking sheet. Brush the edges with water and fold over all four sides to create a lip. Use a fork to poke holes all over the center of the tart.
- Brush the entire tart with an egg wash and sprinkle about 2 teaspoons of sugar over the center.
- Bake until golden brown, about 15-20 minutes. If the center has puffed up during baking, gently press it back down with the back of a spoon. Transfer the tart to a wire rack to cool.
- In a bowl, combine softened cream cheese and sugar. Mix until smooth and sugar is well incorporated. Add the heavy cream and mix for about 1 minute. Fold in the lemon curd.
- Carefully spread the lemon cheesecake mixture over the center of the cooled tart crust.
- Arrange raspberries decoratively over the lemon curd and drizzle with warmed raspberry jam.
- Dust the tart with powdered sugar before serving.
Notes:
- For best results, prepare and enjoy the tart on the same day. You can make the tart crust and cheesecake filling ahead of time, refrigerating the filling and assembling the tart just before serving.
- Experiment with different berries for a variety of flavors and colors.
- Serve slices of this tart with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
