Lemon Cream Cheese Tart

For the pastry:

  • 1 cup (150g) Lighthouse Biscuit, Pastry & Cake Plain Flour

  • ¼ cup (60g) caster sugar

  • 100g cold butter, diced

  • 1 egg yolk

  • 1 tbsp (20ml) cold water

 

For the filling:

  • 250g cream cheese

  • ¾ cup (250g) caster sugar

  • 1 tsp Anchor Imitation Vanilla Essence

  • 1 tsp finely grated lemon zest

  • 2 tsp lemon juice

  • 300ml thickened cream

For the pastry:

  1. Place the flour, sugar, salt and butter into a food processor or mixing bowl. Process or use your fingertips to combine until the mixture resembles fine bread crumbs.

  2. Mix in the egg yolk and just enough water to bring the mixture together as a dough. Knead lightly and shape dough into a disc, cover with fling film and leave to rest in the refrigerator for 30 minutes.

  3. Preheat the oven to 200°C (180°C fan forced). Lightly grease a 25cm tart tin.

  4. Roll out pastry on a lightly floured surface. Line the prepared tin with the pastry and trim any excess. Prick the base of the pastry case with a fork and place into the freezer for 10 minutes to chill.

  5. Line the pastry case with a sheet of baking paper and filled with dried beans, rice or pastry weights and bake for 10 minutes. Remove the weights and bake for a further 10-12 minutes or until light golden brown. Set aside to cool.

 

For the filling:

  1. Beat together the cream cheese and sugar.  Add vanilla, lemon juice and zest and beat until smooth and creamy.

  2. Whip cream to stiff peaks, mix ¼ of the cream through the cream cheese mixture. Add remaining cream and gently fold through.

  3. Top base with cream cheese filling and refrigerate for 3 hours or until filling is set.

 

Notes:

  • For best results, allow the tart to refrigerate overnight.

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