Tag Archives: Lemon

Lemon Cheesecake Tartlets

26 Oct

October 26, 2014

Recently I became obsessed with mini tartlets; they are convenient, perfectly portioned, and I love photographing them. Like my dark chocolate tartlets I previously made, I used the same batch of tart shell recipe. I had half the dough leftover, which I froze. This time, however, instead of using tartlet molds, I experimented with a wooden tart tamper I found at Sur La Table. The tart tamper was really easy to use and it fit perfectly in my mini cupcake pan to form the round tart shells.

I used a basic cheesecake recipe and added lemon zest. Depending on your preference of tartness you can adjust the amount of zest. I love the taste and fragrance of lemon zest so I opted to add more. These tartlets kept well in the refrigerator for several days, which was convenient because I readily had dessert waiting for me after dinner.

Tart Shells
2 sticks (8oz) of butter
360 g AP Flour
125 g Sugar
1 Egg
½ tsp vanilla
Pinch of Salt

Y= half the dough yields 24 mini tartlets.
The other half can be frozen if not used immediately.


  1. Cream the butter, sugar, vanilla and salt together.
  2. Add the egg.
  3. Add the flour. Slightly mix.
  4. Finish mixing by hand on a floured surface.
  5. Divide dough in half, flatten. Wrap in plastic wrap and refrigerate at least 30 minutes to 1 hour.
  6. Slightly spray mini cupcake pan with non-stick spray.
  7. Remove the dough from the refrigerator; working in small pieces, roll a piece of dough into a ball. (I eyeballed the size of the pieces).
  8. Place ball of dough into the pan. Repeat until you fill the entire cupcake pan.
  9. Have a bowl of extra flour set aside. Dip the tart tamper in the flour and proceed to flatten each ball of dough. As you push down with the tart tamper, the dough will take the shape of the cupcake pan. Re-dip the tamper in the flour as needed to prevent dough from sticking.
  10. Using a fork, gently poke several holes in the lined dough.
  11. Refrigerate the lined molds for 10-15 minutes.
  12. Bake at 350F for 12 minutes. Remove and slightly chill before filling.

2014-10-04 21.12.01Press the tart tamper down on the dough and it will take the form of the pan. 2014-10-04 21.21.302014-10-04 21.24.28

Dock the lined dough by using a fork to make tiny holes.

Lemon Cheesecake Filling
8 oz Cream Cheese, softened
1.5 oz Sugar
1 Egg
6g of egg yolk
1 ½ tsp Sour Cream
1 tsp Vanilla Extract
Zest of one whole lemon


  1. Using the paddle attachment of a mixer, cream the cream cheese and sugar together. Stop and scrape down the sides. Continue to paddle until smooth.
  2. Add the egg and egg yolk. Continue to mix.
  3. Add the sour cream and vanilla. Mix to combine.
  4. Add lemon zest. Mix to combine.
  5. Fill a pastry bag with the cream cheese filling and carefully pipe into tart shells.
  6. Bake at 275F for 20 minutes.
  7. Remove from oven and allow tartlets to chill at room temperature.
  8. Refrigerate overnight.
  9. Garnish with whipped cream and more lemon zest.

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Lemon Tart

5 May

One of the best things someone can do for me is to give me free lemons…it’s like opening presents on Christmas morning. I jump for joy inside and it never gets old. And for whatever reason, lemons always make me think of desserts- the endless possibilities of things I can make with them. Even though tart-like desserts are not my go-to picks (I prefer chocolatey desserts), I still enjoy eating them every once in a while. And I always pair fruity/tart desserts with a good cup of black tea.

A gym-mate brought these lemons to our gym from her tree, and I took most of them since no one else wanted to. We don’t have a lemon tree, so any opportunity where there is free lemons, I’m there. The one day when we have a permanent home, that is the one thing I would plant in our backyard.

So why a lemon tart?  I have this oddly shaped tart pan, measuring about 11in x 8in that I have not really used much. It’s tricky using such pans because you have to estimate and calculate the measurements correctly so that you make enough dough and filling to cover the entire pan. Luckily, I used my usual double batch crust recipe. After rolling out the dough and before blind baking it, I used a fork and thoroughly poked holes throughout. This prevents the dough from puffing up too much. I increased the filling measurements and it was just the right amount, with about ¼ C filling leftover. It does require a lot of egg yolks, which is fine for me because I can use the egg whites to make French Macarons.

It is important to allow the tart to completely cool after coming out of the oven before covering and refrigerating. Otherwise, condensation will form on the surface of the tart when it is ready to serve. I prefer to dust a bit of powdered sugar before serving. Another option is to serve it with some meringue.

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12oz flour
2 sticks cold, cubed butter
7T cold water
1T cider vinegar
1tsp lemon zest

Y= 1-400g dough and 1-257g dough.

1. In a food processor with the dough attachment, combine flour, salt, zest and butter. Pulse until mixture becomes crumbly.
2. Add the water and vinegar in thirds, pulsing in between.
3. Finish mixing the dough by hand on a floured surface. Divide dough in two pieces – one piece at 400g. Wrap, refrigerate and allow dough to rest for at least 30 minutes, or overnight.
4. At this point, you can also freeze the dough.
5. Roll out the 400g dough on a floured surface. Transfer the rolled out dough to the tart pan by carefully rolling it onto your rolling pin. Press the dough into the tart pan.
6. Using a fork, thoroughly poke small holes in the dough.
7. Line a piece of parchment paper on the dough, then fill with pie weights (I use uncooked beans for weights). Blind bake at 400F for 10 minutes, remove pie weights, and bake for another 10 minutes.

Lemon Filling
11 egg yolks
3 whole eggs
8 oz sugar
lemon zest from 4 lemons
1C of lemon juice
pinch of salt
6T butter, cubed
4T heavy cream

Y= enough to fill a 11in x 8in tart pan.

1. In a saucepan, combine yolks, eggs, sugar, zest, lemon juice and salt. Whisk to combine.
2. Place saucepan over medium heat. Continue to whisk the mixture to prevent the bottom from burning. You can also trade-off with using a spatula, which allows you to scrape the bottom of the saucepan.
3. Cook until the mixture has thicken, about 6 minutes.
4. Place a strainer over a clean bowl and pour the mixture through.
5. Add cream and stir to combine.
6. Pour lemon filling into cooled crust.
7. Bake at 375F for 12 minutes. Keep an eye out near the last few minutes as the filling can get brown. Once the filling has set, remove from the oven. Allow to cool completely before covering. Chill in refrigerator until ready to serve.

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