This tart is simple and elegant, perfect for entertaining. It’s extremely easy to put together and takes little prep work to complete. Plus who doesn’t love the combo of lemon and raspberry? It’s like Spring in a bite! Enjoy!
1 sheet puff pastry, thawed but still cold
4 oz cream cheese, softened
1/3 cup sugar
2 tbsp heavy cream
1/3 cup lemon curd
1 pint raspberries
1/4 cup seedless raspberry jam, warmed
Preheat oven to 425. Line a baking sheet with a Silpat baking mat. Unfold the thawed out puff pastry on a lightly flour dusted area and gently roll into a rectangle and transfer to your baking sheet. Brush edges with a little bit of water and fold over all 4 sides to form the edge. Using a fork, poke holes all over the center of your tart. Gently brush the entire tart with an egg wash. Bake until golden brown, about 15-20 minutes. Remove from oven and carefully with the back of a spoon press the center back down if it has puffed. Transfer to a wire rack to cool.
In a bowl combine softened cream cheese and sugar. Mix with a hand-mixer until smooth and the sugar is incorporated. Add the heavy cream and mix for about 1 minute. Stir in the lemon curd.
Carefully spread your lemon cheesecake mixture over the center of your cooled tart crust. Arrange berries over the curd and drizzle with the warmed jam. Dust the tart with powdered sugar.