We had a dinner date Saturday night and we were in charge of dessert. This one, fresh off of Pintrest, looked promising and it was. Delicious and light it was a big hit. Of course the meal was fantastic as Matt has a way with a steak. The salad was non stop eating and we made pigs of ourselves. But the dessert, well that was kind of unexpected. Very nice and here is how it goes:
Raspberry Lemon Cheesecake Tart
1 puff pastry sheet
pint of fresh raspberries
4 oz cream cheese
1/3 c sugar
2 T heavy cream
1/3 c lemon curd (Trader Joe's)
1/3 c raspberry preserves heated
egg yolk/1 Tb water egg wash
Decorative clear sugar crystals
Powdered sugar
Consider doubling the filling recipe above as I did.
Roll out pastry to 11 x 13 or so. Score 3/4 inch from the edge, wet lightly and fold over itself. Prick the bottom with a fork and paint with the egg wash, sprinkle with sugar. Place on a baking pan lined with parchment and bake 425 for 10-15 minutes.
Mine puffed big time in the middle but was easily deflated and pressed down with a spoon. Allow to cool completely.
Mix softened cream cheese, cream, lemon curd and sugar. (The recipe called for this much but I doubled this and it filled nicely). Fill the pastry shell. Top with raspberries and drizzle over the jam. Top it all off with powdered sugar. Chill till ready to serve.
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