Lemon cheese tart. All Reviews for Meyer Lemon and Blueberry Cheese Tart. I picked the Blueberries the morning I made the Tart and they were just bursting with flavor. Cream Cheese Lemon Pie Sweetened Condensed Milk Recipes.

Ingredients of Lemon cheese tart

1. It’s of Tart pastry.
2. It’s 250 g of all purpose flour.
3. It’s 150 g of unsalted butter.
4. It’s 2 of egg yolk.
5. Prepare 1/4 tsp of salt.
6. You need 30 g of icing sugar.
7. Prepare 1 tbsp of cold water.
8. It’s 1 tsp of vanilla.
9. You need of Cheese custard.
10. It’s 250 g of Cream cheese.
11. You need 150 g of whipping cream.
12. You need 60 g of yogurt.
13. You need 25 g of butter.
14. It’s 40 g of caster sugar.
15. It’s 40 g of milk.
16. It’s 1 tbsp of corn starch.
17. You need 1 of egg.
18. You need 1 tsp of vanilla.
19. It’s of Lemon curd.
20. You need 1/2 cup of lemon juice.
21. You need 1/3 cup of sugar.
22. Prepare pinch of salt.
23. It’s 2 tbsp of corn starch.

A very light thin crusted version of a ricotta tart. Cooking should be fun and sometimes even relaxing. It can be a form of meditation. While the tart is baking, make a thin icing by whisking together the remaining icing sugar and the lemon juice, until thick yet spreadable (add more juice or icing sugar if necessary).

Lemon cheese tart step by step

1. Mix milk and corn starch. Set aside.
2. Mix cream cheese, whipping cream, sugar and yogurt under low heat until smooth.
3. Remove from heat. Then add milk and corn starch mixture. Stir in egg and blend well..
4. Add vanilla. Then bring back to low heat. Stir until the batter become thicker. Transfer to pastry piping bag.
5. To make tart, sift flour and icing sugar. Add salt and butter..
6. Use pastry cutter to blend butter in the flour until the mixture become wet sand-like.
7. Add in egg yolk. Mix and knead the dough until smooth. Wrap in plastic film and keep in the fridge for 2 hours.
8. Roll the dough to 1/5 inch thick. Using cookie cutter and line the dough in tin mold. Poke a little hold at the base of the tart using fork. Bake at 170 C for 20 minutes.
9. Leave the tart shell cool down. Then pipe the cream cheese batter into tart shell. Bake at 200C for 15 minute.
10. Leave the tart cool down to room temperature. Top with lemon curd and put in the fridge for 1 hr before serving.

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