or lightly spray with a nonstick vegetable cooking spray, an 8
- 9 inch (20
- 23 cm) tart pan with a removable bottom.
In your food processor, place the flour, sugar, and salt and process to combine. Add the butter and pulse until the pastry starts to come together and form clumps. Place the pastry in the prepared tart pan and, using your fingertips, evenly press
the pastry onto the bottom and up the sides of the pan. (Can use the back
of a spoon to smooth the surface of the pastry.) Pierce the bottom of the crust with
the tines of a fork. (This will prevent the pastry crust from puffing up
while it bakes.) Cover and place
the pastry crust in the freezer for 15 minutes to chill. (This will
help prevent the
crust from shrinking while it bakes.)
Preheat oven to 425 degrees F (220
degrees C) and place rack in center of oven.
When the pastry
chilled, place the tart pan on a
larger baking sheet and bake until the crust is golden brown, about 13 - 15 minutes. Remove from oven and place on a wire rack to cool while you make the filling.
Reduce the oven temperature to 350 degrees
(177 degrees C).
In a food processor or electric mixer, place the
cream cheese and process until smooth. Add the sugar and process until incorporated.
Add the eggs and process until thoroughly combined. Add the lemon juice and zest and
process until well blended and smooth. Pour filling into pre baked tart shell
and bake for approximately 25 - 30 minutes or until filling is set. Transfer tart to
a wire rack to cool and then cover and refrigerate until well
chilled, at least an hour.
Place your mixing bowl and whisk in the freezer for 15 minutes. Then beat the whipping cream
and powdered sugar until stiff peaks form. Can just spread the whipped cream
over the filling or transfer the whipped cream to a pastry bag fitted with star
tip (#1M), and
pipe stars over the entire surface of
the tart. Refrigerate until
Serves 6-8 people.
Scan for Demonstration Video