Lemon Cream Cheese Tart

For the Crust:

• 1 ¼ cups (150g) all-purpose flour
• ½ cup (115g) unsalted butter, cold and cubed
• ¼ cup (30g) powdered sugar
• 1–2 tablespoons cold water
• Pinch of salt

For the Filling:

• 8 oz (225g) cream cheese, softened
• ½ cup (100g) granulated sugar
• 2 large eggs
• Zest of 1 lemon
• ¼ cup (60ml) freshly squeezed lemon juice
• 1 teaspoon pure vanilla extract
• ¼ cup (60ml) heavy cream or sour cream (for extra silkiness)

Optional Additions

• Crust Flavor Boost: Add 1 tsp lemon zest or ½ tsp vanilla to the crust dough
• Topping Ideas: Fresh berries, lemon zest curls, whipped cream, or a dusting of powdered sugar
• Lemon Glaze Layer: For a shiny finish, brush the tart with warm apricot jam or a lemon jelly glaze
• Make It Gluten-Free: Use a gluten-free flour blend for the crust
• Make It Mini: Use a muffin tin for individual tartlets

Tips for Success

1. Chill the Dough: Let the crust dough rest in the fridge for 30 minutes before baking to prevent shrinkage.
2. Pre-bake the Crust: Blind bake the tart shell for a crisp, non-soggy base.
3. Room Temperature Ingredients: Ensure cream cheese and eggs are at room temp to prevent lumps.
4. Don’t Overbake: The filling should be set but slightly wobbly in the center—it will firm as it cools.
5. Cool Before Serving: Chill for at least 2 hours for clean slices and enhanced flavor.

Instructions