This tart not only looks spectacular, but you will also love the raspberry/lemon combo. They complement each other beautifully! It is made with store-bought puff pastry and lemon curd, which makes it super easy to make, but the result is quite impressive.
What Do I Need To Make a Fresh Raspberry Lemon Cheesecake Tart?
- Puff pastry
- Cream cheese
- Sugar
- Heavy whipping cream
- Lemon curd
- Fresh raspberries
- Seedless raspberry jam
- Powdered sugar
How Do I Make a Raspberry Lemon Cheesecake Tart Using Puff Pastry?
- Take the puff pastry out of the freezer and let it thaw for about 25 minutes. Preheat the oven to 425 F.
- Flour your working surface area and very carefully unfold the puff pastry. With a floured rolling pin, roll it into a 10×11-inch rectangle. Transfer this rectangle to a parchment paper-lined baking sheet.
- Using a pastry brush, brush the edges with a little water and fold them over to make an edge.
- Using a fork, poke holes all over the surface of the pastry (except the edges), brush it with egg wash (including the edges), and sprinkle 2 tsp of sugar evenly over the whole crust. Bake it for about 15-20 minutes. If the center puffs up, don’t worry, just gently press it down with a wooden spoon or spatula.
- Let it cool down for about 5 minutes and transfer it to a cooling rack while you make the filling.
- Make the filling by whisking the cream cheese and the sugar until smooth. Pour in the heavy cream and mix until incorporated. Gently fold in the lemon curd just until combined.
- Spread the filling into the cold pasty base evenly up to the edges. Place the fresh raspberries in even lines over the filling and drizzle warm raspberry jam over the entire tart. To finish, dust it with powdered sugar.
Can I Use Other Fruits Instead Of Raspberries?
Sure! You can use any berries you like. Sliced strawberries, blueberries, or blackberries all pair exceptionally well with lemon curd.
Other Cheesecake Recipes For You:
Fresh Raspberry Lemon Cheesecake Tart
This tart not only looks spectacular, but you will also love the raspberry/lemon combo.
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Servings: 6
Calories: 342kcal
Ingredients
- 1 sheet puff pastry
- 4 oz cream cheese, softened to room temperature
- ⅓ cup granulated sugar, plus more for sprinkling
- 2 tbsp heavy whipping cream
- ⅓ cup store-bought lemon curd
- 1 pint fresh raspberries
- ¼ cup seedless raspberry jam (warmed)
- Powdered sugar for topping
Instructions
- Take the puff pastry out of the freezer and let it thaw for about 25 minutes. Preheat the oven to 425 F.
- Flour your working surface area and very carefully unfold the puff pastry. With a floured rolling pin, roll it into a 10x11-inch rectangle. Transfer this rectangle to a parchment paper-lined baking sheet.
- Using a pastry brush moisten the edges with a little water and fold them over to create a raised edge.
- Using a fork, poke holes all over the surface of the pastry (except the edges), brush it with egg wash (including the edges), and sprinkle 2 tsp of sugar evenly over the whole crust. Bake it for about 15-20 minutes. If the center puffs up, don’t worry, just gently press it down with a wooden spoon or spatula.
- Let it cool down for about 5 minutes and transfer to a cooling rack while you make the filling.
- Make the filling by whisking the cream cheese and the sugar until smooth. Pour in the heavy cream and mix until incorporated. Gently fold in the lemon curd just until combined.
- Spread the filling into the cold pasty base evenly up to the edges. Place the fresh raspberries in even lines over the filling and drizzle warm raspberry jam over the entire tart. To finish, dust it with powdered sugar.
Notes
- Make sure the cream cheese is at room temperature or else you won’t be able to make a smooth filling.
- Make sure when rolling the puff pastry that the surface and the rolling pin are both dusted with flour to prevent it from sticking to either.
- When folding in the lemon curd, be gentle so you don’t deflate the fluffy filling.
Nutrition
Calories: 342kcal | Carbohydrates: 52g | Protein: 4g | Fat: 13g