Optional Additions
- Crust Flavor Boost: Add 1 tsp lemon zest or ½ tsp vanilla to the crust dough
- Topping Ideas: Fresh berries, lemon zest curls, whipped cream, or a dusting of powdered sugar
- Lemon Glaze Layer: For a shiny finish, brush the tart with warm apricot jam or a lemon jelly glaze
- Make It Gluten-Free: Use a gluten-free flour blend for the crust
- Make It Mini: Use a muffin tin for individual tartlets
Tips for Success
- Chill the Dough: Let the crust dough rest in the fridge for 30 minutes before baking to prevent shrinkage.
- Pre-bake the Crust: Blind bake the tart shell for a crisp, non-soggy base.
- Room Temperature Ingredients: Ensure cream cheese and eggs are at room temp to prevent lumps.
- Don’t Overbake: The filling should be set but slightly wobbly in the center—it will firm as it cools.
- Cool Before Serving: Chill for at least 2 hours for clean slices and enhanced flavor.
Instructions
1. Make the Crust:
- In a bowl, mix flour, powdered sugar, and salt.
- Cut in butter until mixture resembles coarse crumbs.
- Add cold water 1 tbsp at a time until dough comes together.
- Press into a tart pan (9-inch) and prick the base with a fork.
- Chill 30 minutes, then blind bake at 350°F (175°C) for 15–18 minutes until lightly golden.
2. Prepare the Filling:
- In a mixing bowl, beat cream cheese until smooth.
- Add sugar, lemon juice, zest, vanilla, and eggs one at a time, mixing well.
- Add heavy cream and mix until velvety.
3. Assemble & Bake:
- Pour the filling into the pre-baked crust.
- Bake at 325°F (160°C) for 25–30 minutes, or until the center is just set.
- Cool to room temperature, then refrigerate for at least 2 hours.
4. Garnish & Serve:
- Decorate with berries, lemon zest, or whipped cream.
- Slice and serve chilled.
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