First and foremost, I must apologize for my poor picture. The family had dug into it before I could snap a decent photo... and my tin foil stuck to the whip cream. Do not let looks deceive you. This tart is absolutely amazing. Remember when Jess was blogging about a baking bucket list...well making a tart/torte has been on my list for quite some time. When I spotted this recipe I knew that it would be a nice compliment to my family's Easter dinner. This is a perfect light lemony spring dessert. I honestly can't wait to make it again and taste spring at its best. I'm proud to say that not only was it a tasty success on my first attempt at a tart but I also get to cross it off my baking bucket list.
So what stood out for me when I came across this recipe? Well, I do love lemon. It ranks right up there with pumpkin. So my eye always gravitates towards lemon recipes. This recipe has a shortbread crust. I love the light buttery taste of shortbread. Paired with lemon, cream cheese, and homemade whip cream, I knew that this would be a hit.
1 cup flour
1/3 cup powdered sugar
1/8 tsp salt
1/2 cup cold, unsalted butter
5 oz cream cheese, room temperature
1/2 cup sugar
1/2 cup lemon juice
1 Tbsp lemon zest
1/2 cup heavy whipping cream
1 Tbsp powdered sugar
Preheat oven to 425 degrees. Grease a 8-9 inch tart pan with a removable bottom. In a food processor place the flour, sugar, and salt. Process to combine. Add the butter and pulse until the pastry starts to come together and form clumps. Place the pastry in the prepared tart pan and, using your fingertips, evenly press the pastry onto the bottom and up the sides of the pan. Pierce the bottom of the crust with the tines of a fork. Cover and place the pastry shell in the freezer for 15 minutes to chill.
When the pastry is completely chilled, place the tart pan on a large baking pan and bake until the crust is golden brown, about 13-15 minutes. Remove from oven and place on a wire rack to cool while you make the filling.
Reduce the oven to 350 degrees.
In a food processor or electric mixer, place the cream cheese and process until smooth. Add sugar and process until incorporated. Add eggs, one at a time, and process until thoroughly combined. Add remaining ingredients and process until well blended and smooth. Pour filling into pre-baked tart shell and bake for approximately 25-30 minutes or until filling is set. Transfer tart to a wire rack to cool, then cover and refrigerate until well chilled, at least an hour.
Beat the whipping cream and powdered sugar until stiff peaks form. Cover the lemon layer with the whipped topping. Refrigerate until ready to serve.
Source: Joy of Baking
This recipe has also been linked to Cupcake Apothecary A Theme Bakers Sunday #2. Theme: Lemon