Rustic Raspberry Lemon Cheesecake Tart

The combination of flaky crust, creamy filling, and fresh fruit makes this Rustic Raspberry Lemon Cheesecake Tart irresistible in my book.

Rustic Raspberry Lemon Cheesecake Tart

Ingredients

  • 1 sheet puff pastry, thawed but still cold
  • 4 oz. cream cheese, softened
  • 1/3 cup sugar, plus more for sprinkling
  • 2 Tbsp. heavy cream
  • 1/3 cup lemon curd, homemade or store-bought
  • 1 pint raspberries
  • 1/4 cup seedless raspberry jam, warmed
  • Powdered sugar

Instruction


  • Preheat oven to 425° F. Line a baking sheet with parchment paper or a Silpat baking mat. Unfold the thawed out puff pastry on a lightly flour dusted area and gently roll into a 10x11 inch rectangle. Carefully transfer to your baking sheet.
  • Brush edges with a little bit of water and fold over all 4 sides to create a lip. Using a fork, poke holes all over the center of your tart. Gently brush the entire tart with an egg wash and sprinkle about 2 tsp. of sugar over the center. Bake until golden brown, about 15-20 minutes. Remove from oven and carefully with the back of a spoon press the center back down if it has puffed. Transfer to a wire rack to cool.