Saturday, April 15, 2017

Fresh Raspberry Tart with Lemon Cream Cheese Filling

This recipe is from Date Night In by Ashley Rodriguez. I made it a while ago already (it showed up in my Instagram feed then), but posting is slow these days! I didn’t see it on her blog, but it’s been published online here, for example. I thought it was absolutely delicious, but obviously you have to like raspberries for this! You could make it vegan by using a vegan cream cheese (I’d suggest Daiya) and swapping maple syrup for the honey.

For the crust
½ cup (1 stick) butter or margarine, melted
2 Tbsp. sugar
¼ tsp. salt
¼ tsp. ground cinnamon
1 cup all-purpose flour

For the filling
1 (8-oz.) package lactose-free cream cheese, at room temperature
1/3 cup (70 g.) dark brown sugar
1 tsp. freshly grated lemon zest
1 ½ Tbsp. freshly squeezed lemon juice
1 pinch of kosher salt
2 pints raspberries
1 Tbsp. honey

For the crust
Preheat the oven to 350 °F. Place a 9-inch tart pan on a baking sheet.

In a medium bowl, stir together the melted butter and sugar. Add the salt, cinnamon, and flour and stir until just combined. The dough will be soft.

Press the dough onto the sides and bottom of the tart pan and bake for 15-18 minutes, or until golden brown and completely set.

Let cool at room temperature on a wire rack.

For the filling
In a large bowl, combine the cream cheese, brown sugar, lemon zest, lemon juice, and salt and mix with an electric mixer on low speed, about 5 minutes, scraping down the sides of the bowl as needed.

To assemble, fill the cooled tart with the cream cheese filling, spreading evenly. Top with fresh raspberries and drizzle with honey; refrigerate. To serve, remove the tart from the refrigerator 30 minutes to 1 hour before you plan on serving.

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