Two of my favorite flavors are raspberry and also lemon. I tasted this Lemon Tart recently and was at once awed by it's wonderfully tart lemon flavor and silky texture. Although it uses cream cheese, it is not as heavy or intensely cheesey as cheesecake. I guess that is why it is called a tart! At any rate, I immediately asked for the recipe and would like to share it with you.
Lemon Zest Tart
Crust:
1 cup unsifted flour
1/2 cup butter
2 Tablespoons powdered sugar
In a food processor, mix together the flour, butter and powdered sugar until particles are fine. Pat into the bottom and sides of an 11-inch flan pan, with scalloped sides and removable bottom. Bake at 425 degrees for 10 minutes, or until lightly browned. (Watch carefully so it doesn't get too brown)
Filling:
1 package (8 oz) cream cheese
3/4 cup granulated sugar
3 eggs
2 teaspoons grated lemon peel
1/2 cup freshly squeezed lemon juice
Meanwhile, beat the cheese until creamy and beat in the granulated sugar, eggs, lemon peel and juice. Pour into baked tart shell and place in freezer for 5 minutes. Bake at 350 degrees for 20 minutes, or until set. Let cool and chill. Serve with crushed and strained frozen raspberries sweetened and thickened to make a sauce. Drizzle on top and add a dollop of whip cream and a mint leave for garnish. Yum!
