Lemon Cream Cheese Tart Recipes

MINI LEMON CHEESECAKE TARTS

Steps:

• In a small bowl, beat 3 ounces cream cheese, 1/2 cup butter and lemon zest until blended. Gradually add flour, mix well. Refrigerate, covered, 1 hour or until firm., Preheat oven to 325°. Shape dough into 1-in. balls; press onto the bottom and up sides of 24 ungreased mini muffin cups., For filling, in a small bowl, beat 1/2 cup sugar and remaining cream cheese until smooth. Beat in 1 teaspoon lemon juice and vanilla. Add egg; beat on low speed just until blended. Fill cups half full with cream cheese mixture. Bake 18-22 minutes or until set. Carefully run a knife around tarts to loosen from pan. Cool in pans on wire racks., Meanwhile, in a small saucepan, combine cornstarch and remaining sugar; whisk in water. Bring to boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; gently stir in food coloring and remaining lemon juice and butter. Cool to room temperature., Remove cooled tarts from pans. Spoon on topping; top with raspberries. Store in an airtight container in the refrigerator.

LEMON CHEESE STRIP TART

Steps:

• For the topping:
• Line a strip tart pan with tart dough and chill it for 2 hours, then prick the bottom well.
• Preheat oven to 425 degrees F.
• Meanwhile, with a paddle attachment cream the cream cheese until fluffy. Add the eggs one at a time, then, mix in the sugar, salt, and nutmeg. Add the lemon rind and juice and mix, then add the vanilla and cream at the end, on low.
• Pour into the dough lined tart pan and bake, to slightly set the top. Mix the walnuts and sugar together. After baking for 10 minutes, sprinkle the top with the nut mixture and return to the oven for another 10 minutes. Turn the oven down to 350 degrees F and bake until the filling is lightly browned and slightly puffed, another 30 to 35 minutes.
• Let cool to room temperature and serve or serve chilled.
• In a mixer fitted with a paddle attachment, mix the flour and sugar. Add the butter and mix until coarse and sandy.
• In a small bowl, whisk the egg yolk, 2 teaspoons cream, and vanilla together. Add to the flour mixture and mix at low speed just until combined. If the dough is not coming together when you squeeze it in your hand, add the additional 1 teaspoon of cream.
• Turn out onto a work surface and form into a ball. Wrap in plastic wrap and refrigerate until ready to use.

LEMON CHEESECAKE TART

Steps:

• For the crust: Butter a 9-inch fluted tart pan with a removable bottom. To prepare the crust, add the flour, confectioners' sugar, and salt to the bowl of a food processor fitted with the metal blade and pulse to combine. Add the butter and pulse until the mixture resembles coarse meal. Add the egg yolk and pulse just until the mixture is evenly moistened. Transfer the mixture to the prepared pan and press it into the bottom and sides with a floured measuring cup. Freeze the crust for 15 minutes.
• Preheat the oven to 350 degrees F.
• Line the cold pastry with parchment paper and fill with pie weights or dried beans. Place the lined tart pan on a baking sheet and bake until set and dry, about 20 minutes. Carefully lift the parchment and the weights to peek underneath and check. Remove the parchment and the weights and continue to bake the crust until light golden brown and crisp, 12 to 14 minutes more. Let the crust cool completely.
• For the filling: Preheat the oven to 325 degrees F.
• In a large bowl with an electric mixer on medium-high speed, beat the cream cheese, granulated sugar, lemon zest, and salt until light and fluffy, about 3 minutes. Beat in the sour cream. Add the eggs and mix. Scrape the filling into the prepared tart shell and smooth the top.
• Bake the tart on a baking sheet until the filling is set around the edges but still has a slight jiggle in the center, 23 to 26 minutes. Transfer to a rack to cool slightly. Wrap loosely with plastic wrap and refrigerate until completely cool, at least 6 hours and up to 2 days.
• Dust with confectioners' sugar and top with lemon slices to serve, if you like.

BLUEBERRY LEMON CREAM TARTS

Steps:

• Preheat oven to 350°F with a baking sheet on middle rack.
• Stir together graham cracker crumbs, granulated sugar, and butter in a bowl with a fork until combined well, then press mixture with your fingers and back of a spoon evenly and firmly onto bottom and up side of each tart pan. (If using ramekins, press mixture 3/4 inch up sides.)
• Put tart pans on preheated baking sheet and bake crusts until slightly darker, about 10 minutes, then cool 10 minutes on a rack. (Ramekins will need to cool an additional 5 minutes in refrigerator.) Gently push bottom of each tart pan to loosen crust, then invert crust onto your hand and place on a serving plate. (If using ramekins, leave crusts in ramekins.)
• While crusts cool, whisk together brown sugar, sour cream, and vanilla in a small bowl until sugar is dissolved. Beat cream cheese in a medium bowl with an electric mixer until smooth, then add sour cream mixture and zest, beating until just combined well.
• Divide cream cheese filling among tart shells, spreading evenly, then top with blueberries and dust with confectioners sugar.

LEMON CREAM CHEESE TART

Steps:

• FOR CRUST: IN FOOD PROCESSOR COMBINE FLOUR, POWDERED SUGAR AND BUTTER. PULSE UNTIL MIXTURE FORMS MOIST CLUMPS.
• TRANSFER DOUGH TO 9" TART PAN WITH REMOVABLE BOTTOM. PRESS DOUGH ONTO BOTTOM AND UP SIDES. PIERCE CRUST ALL OVER WITH A FORK AND FREEZE FOR 15 MINUTES.
• PREHEAT OVEN TO 425.
• BAKE CRUST UNTIL GOLDEN BROWN - ABOUT 15 MINUTES. TRANSFER TO A RCK TO COOL COMPLETELY
• REDUCE OVEN TEMPERATURE TO 350
• FOR FILLING: BEAT CREAM CHEESE UNTIL SMOOTH. THEN ADD 1/2 CUP SUGAR AND MIX WELL. ADD EGGS ONE AT TIME, BEATING AFTER EACH ADDITION. ADD LEMON JUICE AND LEMON PEEL AND BEAT UNTIL WELL BLENDED. PUR FILLING INTO CRUST AND BAKE UNTIL SET (30 MINUTES).
• TRANSFER TART TO A RACK TO COOL TO ROOM TEMPERATURE. REFRIGERATE UNTIL WELL CHILLED. MAY BE MADE A DAY AHEAD.

LEMON CHEESECAKE TARTS

Steps:

• Preheat oven to 450°. On a work surface, unroll crusts. Cut 24 circles with a floured 3-in. scalloped round cookie cutter, rerolling scraps as necessary. Press circles onto bottoms and partway up sides of ungreased muffin cups, smoothing edges. Prick bottoms generously with a fork., Bake until light golden brown, 5-7 minutes. Remove from pans to wire racks to cool completely., In a large bowl, beat cream cheese and vanilla until blended; beat in 1/4 cup lemon curd. Fold in a third of the whipped topping, then fold in remaining topping., Spoon 2 tablespoons cream cheese mixture into each tart shell; top each with 1 teaspoon lemon curd. Top with blueberries; refrigerate until serving. If desired, dust with confectioners' sugar.