Lemon Curd Cheesecake Tart

By vealam

Ingredients

• Tart Dough:
• 1 Large Egg Yolk
• 1 Tablespoon Buttermilk
• 1/4 Teaspoon Almond Extract
• 1/4 Teaspoon Vanilla
• 1 1/4 Cups Flour
• 2/3 Cup Powdered Sugar
• 1/4 Teaspoon Salt
• 1/2 Cup Unsalted Butter, cut in small cubes
• Cheesecake:
• 8 Ounces Cream Cheese, Softened
• 1/2 Cup Sugar
• 1 Large Egg at room temperature
• 1 Tablespoons Heavy Cream
• 1/2 Teaspoon Vanilla
• 1 1/4 Cup Lemon Curd (store bought or homemade) plus
• Raspberries for garnish

Details

Servings 6
Preparation time 60mins
Cooking time 120mins
Adapted from ohsweetbasil.com

Preparation

Step 1

For the tart dough:
In a small dish, whisk the egg, buttermilk, almond and vanilla together.
Place the flour, sugar and salt in a food processor and pulse until combined. Add the butter and pulse again until it's in bite sized pieces. Slowly pour in the egg mixture while running the processor until the dough just starts to come together, but is still shaggy. Place on plastic wrap and form into a disc and wrap the saran wrap around it. Place the dough in the fridge for 1 hour or up to 1 day.
Remove the dough from the fridge and roll it out between two sheets of saran wrap. Press the dough into the tart pan and then freeze it for 30 minutes.
Meanwhile, heat the oven to 375 degrees. Prick the tart dough around the inner edges and bottom, put tin foil or parchment over the dough and fill with weights or dry beans and then bake for 25 minutes. Then proceed with the cheesecake portion.

For the cheesecake:
Turn the oven down to 325.
In a mixer, beat the cream cheese until smooth. Add the sugar and beat again and then the egg, cream and vanilla and mix until creamy.
Spread the cream cheese mixture into the tart shell then add teaspoon dollops of lemon curd all over the cheesecake, using ½ cup of the lemon curd. Use a knife to swirl the mixture and bake for 20 minutes.
Remove from the oven and allow to cool and then chill. Pour the remaining lemon curd over the cheesecake and decorate with raspberries.