Instructions
1️⃣ Make the Tart Crust:
- In a bowl, combine flour and powdered sugar.
- Cut in the cold butter with a fork or your fingers until crumbly.
- Add egg yolk and cold water, mixing just until dough comes together.
- Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.
- Preheat oven to 350°F (175°C).
- Roll out dough and press it into a 9-inch tart pan.
- Prick the bottom with a fork and bake for 10 minutes (lightly golden).
2️⃣ Make the Cheesecake Filling:
- Beat cream cheese and sugar until smooth.
- Add egg, vanilla, cream, and lemon zest. Beat until creamy and lump-free.
- Pour the filling into the partially baked tart shell.
3️⃣ Bake the Tart:
- Bake for 20–25 minutes, or until the center is just set (slightly jiggly).
- Let it cool completely, then refrigerate for at least 2 hours.
4️⃣ Optional Toppings:
- 🍒 Cherry or berry compote
- 🍫 Chocolate ganache drizzle
- 🍋 Lemon curd and whipped cream
- 🍓 Fresh fruit and powdered sugar
💡 Tips:
- For extra crispness, brush the crust with beaten egg white before adding the filling.
- Serve chilled for a firm, creamy texture or slightly warm for a softer bite.
✨ The Result:
A buttery crust + creamy cheesecake center = a melt-in-your-mouth tart that tastes like heaven. 🧀💛
Would you like me to give you a mini version of this recipe (perfect for individual tarts or parties)?
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