Recipe Lemon cheese tart with raspberries : Practical and Delicious

Recipe Lemon cheese tart with raspberries : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Lemon cheese tart with raspberries. You are currently reading Recipe Lemon cheese tart with raspberries : Practical and Delicious. This recipe is the creation of the chef Sophia Young. Recipe Lemon cheese tart with raspberries requires 6, cook 6 and serve 6. Caution: allergy Contains gluten, peanuts, tree nuts, milk and sesame.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

This beautiful dessert is an amazing combination of cheesecake and sweet tart.

Ingredients:

11 Ingredients

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  450g packet Careme Vanilla Bean Sweet Shortcrust Pastry (see note), thawed
  
  
  


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  150g goat's curd
  
  
  


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  165g (3/4 cup) caster sugar
  
  
  


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  1 tsp cornflour
  
  
  


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  2 eggs
  
  
  


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  1 egg yolk, extra
  
  
  


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  200g creme fraiche, plus extra, to serve
  
  
  


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  Zest and juice of 1 lemon
  
  
  


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  220g raspberries
  
  
  


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  320g (1 cup) raspberry conserve
  
  
  


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  Icing sugar, to dust
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Roll out pastry on a floured surface until 3mm thick and line a greased 24cm loose-bottomed tart tin. Trim pastry 2mm higher than the rim. Freeze for at least 1 hour.
  
  
  


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  Step 2
  
  
  
  
  Preheat oven to 190C. Line pastry with baking paper, fill with rice. Place on an oven tray and bake for 12 minutes. Remove paper and rice and bake for a further 10 minutes or until dry and golden. Cool.
  
  
  


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  Step 3
  
  
  
  
  Reduce oven to 180C. Process curd, sugar, cornflour, eggs, extra yolk, rind and half the juice until smooth. Scatter one-third of berries over base of tart, pour over filling and bake for 25 minutes or until just set. Cool.
  
  
  


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  Step 4
  
  
  
  
  Heat conserve with 2 tablespoons water in a small pan over low heat until melted. Strain through a fine sieve and return sieved conserve to the pan. Stir in remaining berries.
  
  
  


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  Step 5
  
  
  
  
  Spoon berry mixture over the top of the tart, dust with icing sugar and serve with extra creme fraiche.
  
  
  

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