Lemon Raspberry Cheesecake Tarts
Calories: 34
Adjust Servings Here: 4 servings
Description
Our lemon raspberry cheesecake tarts are not just a dessert; they're a labor of love, carefully shaped into heart forms to symbolize your affection for those who mean the most to you. With a flaky homemade pie crust cradling a luscious cheesecake filling, topped with vibrant, juicy raspberries, and a light dusting of powdered sugar, these tarts are the epitome of indulgence.
Ingredients
Tart crust dough
- 1 ¼ cups (160 g) All-purpose flour
- 2 tbsp (16 g) Powdered sugar
- ½ tsp Salt
- ½ cup (113 g) Unsalted butter cold and cubed
- 1 large Egg yolk
- 2 - 3 tbsp ice water
Cheesecake filling
- 6 oz (170 g) Cream cheese softened - 38% at least
- 2 oz (60 g) Sour cream 27%
- ½ cup (100 g) Granulated sugar
- 2 tbsp (16 g) Cornstarch or all-purpose flour
- 1 large Egg
- 1 tsp Vanilla extract
- 1 - 2 tbsp Fresh lemon juice per taste
- Zest of 1 lemon
Topping
- 1 cup (120 g) Fresh raspberries
- Powdered sugar for dusting
Instructions
- Crumble – To make the tart crust, combine the all-purpose flour, granulated sugar, and salt in a food processor. Pulse a few times to mix. Add the cold, cubed butter to the food processor and pulse until the mixture resembles coarse crumbs.1 ¼ cups All-purpose flour, 2 tbsp Powdered sugar, ½ tsp Salt, ½ cup Unsalted butter
- Tart dough – Whisk the egg yolk in a small bowl with two tablespoons of ice water. Gradually add the egg mixture to the food processor and pulse until the dough comes together. If the dough is too dry, add another tablespoon of ice water and pulse again.1 large Egg yolk , 2 - 3 tbsp ice water
- Chill – Turn the dough onto a lightly floured surface and gently knead it a few times until it forms a cohesive ball. Divide the dough into four equal portions. Wrap in plastic and chill in the fridge for at least an hour, until firm enough to roll.
- Oven - Preheat your oven to 350°F /175°C/Gas Mark 4
- Line – Roll out each portion of dough into a 1/8-inch thick circle and carefully line each 5-inch heart-shaped tart pan with the dough. Trim any excess dough hanging over the edges.
- Cheesecake Filling - In a mixing bowl, beat the softened cream cheese, sour cream, granulated sugar, and cornstarch until smooth and creamy without any lumps. Add the egg, vanilla extract, fresh lemon juice, and lemon zest. Mix until well combined and creamy.6 oz Cream cheese, 2 oz Sour cream, ½ cup Granulated sugar, 2 tbsp Cornstarch, 1 large Egg, 1 tsp Vanilla extract, 1 - 2 tbsp Fresh lemon juice, Zest of 1 lemon
- Fill Tart Shells - Divide the cheesecake filling evenly among the prepared tart shells, filling them about 2/3 full. Gently place fresh raspberries into the cheesecake filling in each tart, arranging them as desired.1 cup Fresh raspberries
- Bake - Place the filled tart pans on a baking sheet and bake in the preheated oven for 20-25 minutes, or until the edges of the tarts are set and the centers slightly jiggle.
- Cool - Remove the tarts from the oven and let them cool in the tart pans for about 10 minutes. Carefully remove the tarts from the pans and transfer them to a wire rack to cool completely.
- Dust - Once the tarts have cooled, dust them with powdered sugar using a fine-mesh sieve or sifter.Powdered sugar for dusting
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov_kitchen on instagram or #hashtag it #veenaazmanovkitchen