This delicious, easy to make tart is equally as yummy with in-season blueberries, or use raspberries and blueberries for a patriotic dessert!
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
For the tart: 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 10×11 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.
For the filling: In a bowl combine softened cream cheese and sugar. Mix with a hand mixer or by hand until smooth and the sugar is well incorporated. Add the heavy cream and mix for about 1 minute. Fold in the lemon curd.
To assemble the tart: Carefully spread your lemon cheesecake mixture over the center of your cooled tart crust. Arrange berries decoratively over the curd and drizzle with the warmed jam. Dust the tart with powdered sugar.
Notes: This tart is best made and eaten on the same day. You can prepare the tart along with the cheesecake filling ahead of time. Refrigerate the filling and assemble the tart right before eating.
Photo/Recipe from the kitchen of Susi’s Kochen und Backen Adventures