- 1 sheet puff pastry, thawed but still cold
- 4 oz Idaho cream cheese, softened
- 1 pint fresh Idaho grown raspberries
- 1/4 cup raspberry jam, warmed- Idaho
- 1/3 cup lemon curd, homemade or store-bought
- 1/3 cup sugar, plus more for sprinkling
- 2 tbsp heavy cream- Idaho
- Egg wash – 1 whole local egg whisked and 2-3 tbsp water mixed
- Powdered sugar
- This tart is best when made and consumed on the same day. You can prepare the tart along with the cheesecake filling ahead of time. Refrigerate the filling and assemble the tart right before eating.
- Can also be made with other berries: blueberries, strawberries, blackberries or a combination!
For the tart: Preheat oven to 425° F. Line a baking sheet with parchment paper or a Silpat baking mat. Unfold the thawed puff pastry to a lightly floured area and gently roll into a 10×11 inch rectangle. Carefully transfer to baking sheet. Brush edges with a little bit of water and fold over all 4 sides to create a lip. Using a fork, poke holes all over the center of your tart. Gently brush the entire tart with an egg wash and sprinkle about 2 tsp. of sugar over the center. Bake until golden brown, about 15-20 minutes. Remove from oven and carefully press the center down with the back of a spoon. Transfer to a wire rack to cool.
For the filling: In a bowl combine softened cream cheese and sugar. Mix with a hand-mixer or by hand until smooth and the sugar is well incorporated. Add heavy cream and mix for about 1 minute. Fold in the lemon curd.
To assemble the tart: Carefully spread your lemon cheesecake mixture over the center of your cooled tart crust. Arrange berries decoratively over the curd and drizzle with the warmed jam. Dust the tart with powdered sugar.