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| 3 Cups | Flour |
| 2 Tbsp. | Sugar |
| 1/2 Tsp. | Salt |
| 3 Sticks | Cold Unsalted Butter, cut into small pieces |
| 2 Tbsp. | Ice Water (may use more) |
| 8 Oz. | Cream Cheese, room temp. |
| 3/4 Cup | Lemon Curd (Stonewall Kitchen Fresh) |
| 2 Tsp. | Finely Grated Lemon Zest |
| 1 | Egg |
| 4 Tbsp. | Lemon Curd, for glazing tartlets |
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| 1. |
In a large mixing bowl or food processor, combine flour, sugar, and salt. Cut-in butter until mixture becomes crumbly. Sprinkle in water as needed and process just until dough comes together Iif pinched, the dough should hold together). Do not over-process or over-water dough or it will become tough. |
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| 2. |
Gather dough into a ball and shape into a thick log. wrap in plastic and chill for 30 minutes. |
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| 3. |
Preheat oven to 350 degrees F. |
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| 4. |
Divide dough into 6 equal portions. On a lightly floured surface, roll-out each portion into a 1/8-inch thick circle. Transfer each circle to a 4-inch tartlet pan, gently fitting dough into pan and pressing into place. Fold overhang in, press firmly, forming double-thick edges. |
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| 5. |
Line edges of tart shells with buttered tin foil. Fill with pie weights. Bake shells on the middle oven rack for 15-20 minutes or until edges turn golden. Remove foil and weights, reduce oven to 325 degrees and continue baking for 15 minutes or until the bottoms are golden. Allow shells to cool completely. |
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| 6. |
Beat cream cheese until creamy. Add lemon curd and zest and mix until well blended. Add egg and mix until well combined. |
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| 7. |
Divide mixture into six shells. Bake at 325 degrees on the middle oven rack for 30 minutes. Filling will puff up slightly. Do not allow it to brown. Remove from oven, allow to cool completely. |
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| 8. |
Spread or brush 2 teaspoons of Lemon Curd over the cheesecake filling of each tartlet. Serve immediately, or refrigerate overnight and bring back to room temperature before serving. |
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Recipe Submitted By: Chris Diamond
Category: Cheesecake
Type: Cheesecake
Bake Time:
Servings: 6
Prep. Time:
Utensils:
Notes: |
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