Raspberry Lemon Tart

So I was in the mood to really cook this past Sunday. For me, as you all know, cooking is a way for me to unwind and de-stress. For dinner I was craving homemade bread sticks with seasonings on top. I made a batch of these for our Sunday dinner, along with a pot of Beef Stroganoff. I purchased some good organic beef sirloin steak, froze it for an hour or so, so I could thin slice it up and braise it with stock, some red wine, seasonings, onion, garlic etc. For dessert I wanted to make a Raspberry Lemon Tart.



Recipe:

1 recipe pie crust for 9" pie or tart pan
1 8oz package reduced fat cream cheese, room temp
1/2 C prepared lemon curd
1/2 C powdered sugar
pinch of salt
Zest of one lemon
Juice of 1/2 a lemon
1-2 T heavy cream
1-2 Pints fresh organic raspberries

Prepare crust in tart pan. Bake off at 425 degrees until desired doneness. Remove and allow to cool to room temperate. Meanwhile in your mixer, fitted with paddle attachment, thoroughly combine cream cheese, curd, sugar, salt, lemon zest and lemon juice. Beat until light and fluffy. Thin with cream as necessary.



Spread cream cheese mixture on bottom of cooled pie crust. Arrange with fresh raspberries on top. Chill at least 1-2 hours before serving so cream cheese mixture can re-set. I sort of just whipped this up, after feeling inspired by a few recipes in Bon Appetit, Gourmet and the new Farm to Table cookbook I recently purchased. I love experimenting in the kitchen.