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Raspberry Lemon Cheesecake Tart

Tart raspberries and lemon with creamy cheesecake and a light, crisp puff pastry crust make this Raspberry Lemon Cheesecake Tart the perfect dessert, for any occasion!
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  • 1 sheet puff pastry, thawed but cold
  • 1 egg, lightly beaten
  • 1 Tbsp water
  • 1/3 cup + 1 tsp sugar, separated
  • 4 oz cream cheese, softened
  • 2 Tbsp heavy cream
  • 1/3 cup lemon curd
  • 1 pint raspberries
  • 1/4 cup seedless raspberry jam, warmed
  • Powdered sugar, for sprinkling


For the tart

  • Preheat oven to 425° F. Line a baking sheet with parchment paper or a Silpat baking mat. Unfold the thawed puff pastry on a surface lightly dusted with flour, and gently roll into a 10 x 11 inch rectangle. Carefully transfer to your lined baking sheet.
  • Use your finger to brush the edges with a light coat of water and fold the edges of all 4 sides over to create a lip. Whisk together the egg and water, to create an egg wash. Use a fork to poke holes all over the center of the pastry, and then brush with a thin layer of the egg wash. Sprinkle a teaspoon or so of sugar over the entire bottom, and bake for 15-20 minutes, until the crust is golden brown. Remove from oven and gently press down the center of the pastry that has puffed up, to flatten it out. Transfer to a wire rack to cool.

For the filling

  • While the pastry is baking, combine the softened cream cheese and sugar the bowl of a stand mixer with a paddle attachment, or a medium bowl if mixing by hand. Mix until smooth and the sugar is well incorporated. Add the heavy cream and mix for about 1 minute. Gently fold in the lemon curd.

To assemble

  • Carefully spread your lemon cheesecake mixture over the center of your cooled tart crust. Arrange berries decoratively over the curd and use a spoon to drizzle with the warmed raspberry jam. Use a sifter to lightly dust the tart with powdered sugar.
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