Raspberry Lemon Tart
Fresh raspberries with a lemon cream on golden puff pastry crust. Fast and delicious! @mostdeliciouslife.com
Ingredients
- 1 sheet puff pastry, thawed
- 3 ounces cream cheese, softened
- ¼ cup sugar
- 1 Tbsp milk
- ¼ cup lemon curd
- 2 pints raspberries
- ¼ cup raspberry jam
- powdered sugar
Instructions
- Preheat oven to 400°.
- On lightly floured surface, roll out puff pastry until thinner, adding about an inch in width and length.
- Carefully transfer to a baking sheet covered in parchment paper or a Silpat baking mat.
- Brush the edges with water and fold dough over about 1 inch forming a crust. Poke the dough with a fork all over. Brush with an egg wash and sprinkle with about 1 Tbsp granulated sugar.
- Bake for 16-20 minutes.
- Remove from oven to cooling rack. Use a spatula to press down the center of the crust where it has puffed up. Allow to cool completely.
- In a small bowl, beat together the cream cheese and sugar. Add milk and whip for a minute. Stir in lemon curd.
- Spread lemon cream over the cooled pastry crust. Cover with raspberries.
- Microwave the jam for 15 seconds and use a spoon to drizzles on top. Sprinkle with powdered sugar.