Lemon Raspberry Cheesecake Tartlets
These Individual Tartlets Are Ideal For Your Next Dinner Party. Frozen Puff Pastry Shells Create A Showstopping Vessel For The Raspberry Cream Cheese And Lemon Curd Filling. Feel Free To Swap Out The Raspberries For Other Frozen Fruits, Such As Peaches, Mango, Strawberries, Blueberries, Or Blackberries. If You’re Feeling Extra Fancy, Melt Some Chocolate And Drizzle It Over The Top Of Each Tartlet. You Can Find Prepared Lemon Curd At The Grocery Store, Usually Either In The Baking Aisle Or With The Jams And Jellies.
Ingrediënten
- 1 10-Ounce Box Frozen Puff Pastry Shells
- 6 Ounces Cream Cheese Softened
- ⅓ Cup Plus 1 Tablespoon Confectioners’ Sugar Divided
- ¾ Teaspoon Vanilla Extract
- ⅛ Teaspoon Kosher Salt
- ⅓ Cup Frozen Raspberries
- ¾ Cup Prepared Lemon Curd
Instructies
- Preheat Oven To 425°F.
- Separate Puff Pastry Shells And Place On An Ungreased Cookie Sheet.
- Bake On The Middle Rack Until Golden Brown, 16–18 Minutes.
- Transfer To A Plate And Put In The Freezer To Cool For A Few Minutes.
- While Shells Bake, In A Medium Bowl, Combine Cream Cheese, ⅓ Cup Confectioners’ Sugar, Vanilla, And Salt.
- Stir Until Smooth.
- In A Small Microwave-Safe Bowl, Heat Raspberries At 20 Percent Power For 20-Second Increments Until Thawed.
- Add The Thawed Berries To The Cream Cheese Mixture, Leaving Behind Any Liquid In The Bowl.
- Mix Well.
- To Assemble Each Tartlet, Remove Center “Hat” Of The Pastry Shell And Layer First With The Raspberry And Cream Cheese Mixture, Then The Lemon Curd.
- Finish By Sifting Remaining 1 Tablespoon Confectioners’ Sugar Through A Fine-Mesh Strainer Over The Tops Of The Tartlets.
- Serve Immediately.
Nutritional Information
Calories: 549 kcal
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