Lemon Tart

 

 

 

Loves the combination of the buttery sweetness of the tart shell with hint of sour freshness from the lemon cheese filling.

Adapted from different recipes from joy of baking

 

Recipe

Makes 12 cupcake size tart

 

Tart Shell  adapted from joy of baking lemon cheesecake recipe
200 grams crushed digestive biscuits30 grams granulated white sugar120 grams unsalted melted butter

 

Lemon Filling  adapted from joy of baking lemon tart recipe      

140 grams cream cheese (room temperature)      

100 grams granulated white sugar

2 large eggs

120 ml freshly squeezed lemon juice (2-3 large lemons)

1 tablespoon grated lemon zest (The yellow outer rind of the lemon.)

 

Method

 

Tart Shell

1. In a small bowl combine the crushed digestive biscuits, sugar, and melted butter.
2. Press  2 heaping tablespoon of biscuit mixture onto the bottoms and side of the 12 muffin cups.
3. Cover and refrigerate while you make the filling.

Filling

1. Preheat oven to 180 Degree C
2. In a blender or electric mixer (I use a blender), place the cream cheese and process until smooth. 
3. Add the sugar and process until incorporated.
4. Add the eggs and process until thoroughly combined.
5. Add the lemon juice and zest and process until well blended and smooth.
6. Pour filling into frozen tart shell and bake for approximately 25 - 30 minutes or until filling is set. 
7. Transfer tart to a wire rack to cool and then cover and refrigerate until well chilled before serving.