Of course! Here is a comprehensive, “big” recipe for a Lemon Cream Cheese Tart, complete with all the elements you’ve requested.
Introduction
The Lemon Cream Cheese Tart is a sublime dessert that masterfully balances the bright, zesty sharpness of lemon with the rich, velvety tang of cream cheese. It is a dessert of contrasts: a crisp, buttery crust gives way to a filling that is simultaneously lush and refreshing. Unlike a traditional, intensely sharp lemon curd tart, this version is gentler, creamier, and more approachable, making it a perfect finale to any meal, from a casual family dinner to an elegant celebration. This recipe will guide you through creating this masterpiece, from its flaky foundation to its glossy, sunshiny finish.
A Slice of History
The tart itself has ancient roots, with the word “tart” coming from the Old French word tarte. Early tarts, both sweet and savory, were a practical way to use and contain ingredients within a sturdy pastry shell. The lemon tart, as we know it, is believed to have evolved in Europe, with many crediting its refinement to French pâtissiers.
The addition of cream cheese is a more modern, likely American, innovation. With the mass production of cream cheese by brands like Philadelphia in the late 19th century, bakers began experimenting, creating cheesecakes and other creamy desserts. This tart is a beautiful hybrid—a love child of the French tarte au citron and the American cheesecake, combining the sophistication of the former with the indulgent comfort of the latter.
The Benefits & Allure (For the Lovers)
Why You’ll Fall in Love with This Tart:
· The Perfect Balance: It expertly walks the line between tart and sweet, rich and refreshing. It satisfies a sweet tooth without being cloying.
· Textural Heaven: The experience of cracking through the crisp pastry into the smooth, dense, and creamy filling is deeply satisfying.
· Versatility: It is equally stunning as a summer dessert served chilled or a winter treat served at room temperature.
· Crowd-Pleaser: Its elegant appearance and universally loved flavors make it a guaranteed hit at any gathering.
· A Sensory Delight: The vibrant yellow color and the invigorating aroma of fresh lemon zest are a feast for the eyes and nose before the first bite is even taken.
Formation: The Anatomy of a Perfect Tart
A successful Lemon Cream Cheese Tart is built in three distinct layers, each with a critical role:
1. The Foundation (The Crust): A sweet, shortbread-like pâte sucrée that is sturdy enough to hold the filling but tender and crumbly to eat.
2. The Heart (The Filling): The star—a creamy, dense emulsion of cream cheese, fresh lemon juice and zest, eggs, and sugar. It sets firmly yet remains luxuriously smooth.
3. The Glossy Finish (The Glaze): A simple, vibrant layer of pure lemon curd brushed on top. This intensifies the lemon flavor and adds a professional, glossy sheen.
Ingredients
For the Sweet Pastry Crust (Pâte Sucrée):
· 1 ½ cups (180g) all-purpose flour
· ½ cup (60g) confectioners’ sugar
· ¼ teaspoon salt
· ½ cup (115g) unsalted butter, cold and cubed
· 1 large egg yolk
· 1-2 tablespoons ice water
For the Lemon Cream Cheese Filling:
· 16 oz (450g) full-fat cream cheese, at room temperature
· ¾ cup (150g) granulated sugar
· 2 large eggs, at room temperature
· ½ cup (120ml) fresh lemon juice (about 3-4 lemons)
· Zest of 2 large lemons
· 1 teaspoon pure vanilla extract
· ¼ cup (60ml) heavy cream
For the Lemon Curd Glaze (Optional but Recommended):
· ½ cup (120ml) prepared or homemade lemon curd
· 1 tablespoon heavy cream or lemon juice (to thin it for brushing)
Methods & Instructions
Part 1: The Crust (Blind-Baking)
1. Combine Dry Ingredients: In a food processor, pulse the flour, confectioners’ sugar, and salt to combine.
2. Cut in Butter: Add the cold, cubed butter and pulse until the mixture resembles coarse sand with a few pea-sized butter pieces remaining.
3. Add Wet Ingredients: Add the egg yolk and 1 tablespoon of ice water. Pulse until the dough just begins to clump together. If it seems too dry, add the second tablespoon of water.
4. Form and Chill: Turn the dough out onto a work surface, gather it into a disk, wrap in plastic, and refrigerate for at least 1 hour (and up to 2 days).
5. Roll and Shape: On a floured surface, roll the dough out to a 12-inch circle. Gently transfer it to a 9-inch or 10-inch tart pan with a removable bottom. Press it into the edges and trim the excess. Prick the bottom all over with a fork. Freeze for 20 minutes.
6. Blind Bake: Preheat oven to 375°F (190°C). Line the chilled crust with parchment paper and fill with pie weights or dried beans. Bake for 15-20 minutes. Carefully remove the weights and parchment and bake for another 5-10 minutes, until the crust is dry and lightly golden. Set aside to cool. Reduce oven temperature to 325°F (160°C).
Part 2: The Filling
1. Cream Base: In a large bowl, using an electric mixer on medium speed, beat the room-temperature cream cheese and sugar until completely smooth and creamy, about 2-3 minutes. Scrape down the bowl.
2. Incorporate Eggs: Add the eggs one at a time, beating well after each addition until fully incorporated.
3. Add Flavor and Cream: Beat in the lemon juice, lemon zest, and vanilla extract. The mixture may look slightly curdled at this point; this is normal. Finally, mix in the heavy cream until the filling is smooth and homogenous.
4. Bake: Pour the filling into the cooled pre-baked tart shell. Smooth the top. Bake at 325°F (160°C) for 25-35 minutes, or until the edges are set but the center still has a slight jiggle when gently shaken.
5. Cool Completely: Let the tart cool completely on a wire rack, then refrigerate for at least 4 hours, preferably overnight, to fully set.
Part 3: The Glaze and Serve
1. Apply Glaze: Gently warm the lemon curd with the heavy cream or lemon juice in a small saucepan or the microwave until it is fluid. Using a pastry brush, carefully spread a thin, even layer over the completely chilled tart.
2. Serve: Garnish with thin slices of lemon, whipped cream, or a dusting of confectioners’ sugar. Slice with a sharp, thin knife wiped clean between cuts for perfect pieces.
Nutritional Information (Per Serving, approx. 1/10 of tart)
· Calories: ~450-550
· Total Fat: 30-35g
· Saturated Fat: 18-22g
· Cholesterol: 120-150mg
· Sodium: ~250mg
· Total Carbohydrates: 40-45g
· Sugars: 25-30g
· Protein: 6-8g
Note: This is a rich, indulgent dessert. The values are estimates and can vary based on specific ingredients used.
Conclusion
The journey of creating a Lemon Cream Cheese Tart from scratch is a rewarding culinary project that yields spectacular results. It is more than the sum of its parts—a harmonious symphony of texture and flavor that delights the senses. The crisp, buttery crust, the impossibly creamy and tangy filling, and the bright, glossy finish create a dessert that is both impressive and deeply comforting. Mastering this tart is a rite of passage for any home baker, gifting you with a show-stopping dessert that will earn you compliments for years to come.
So, gather your ingredients, embrace the process, and prepare to share a dessert that is made not just with technique, but with love.
