{"id":12870,"date":"2016-12-08T07:59:39","date_gmt":"2016-12-08T05:59:39","guid":{"rendered":"http:\/\/77.104.163.26\/~nimrods4\/en\/?p=12870"},"modified":"2022-01-15T11:14:01","modified_gmt":"2022-01-15T09:14:01","slug":"cream-cheese-lemon-tart-with-cherries","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/cream-cheese-lemon-tart-with-cherries\/","title":{"rendered":"Cream Cheese Lemon Tart with\u00a0Cherries"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\">This cream cheese lemon tart is festive, unique and perfect for summer hosting. It&#8217;s made of a buttery golden crust filled with lemon cream, cream cheese mousse, pistachio streusel and cherries for decoration. If you like cherries &#8211; you&#8217;re gonna love it!<\/p>\n<div id=\"attachment_8982\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-8982\" class=\"wp-image-8982\" title=\"Cream Cheese Lemon Tart with\u00a0Cherries\" src=\"http:\/\/oogio.net\/wp-content\/uploads\/2014\/05\/lemon_cheese_and_cherry_tart-s.jpg\" alt=\"Cream Cheese Lemon Tart with\u00a0Cherries\" width=\"800\" height=\"1176\" \/><p id=\"caption-attachment-8982\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p><!--WPRM Recipe 21345--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Cream Cheese Lemon Tart with\u00a0Cherries<\/h2>\n<p class=\"wprm-fallback-recipe-summary\">\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>For short crust pastry:<\/h4>\n<ul>\n<li>150 grams all-purpose flour<\/li>\n<li>100 grams cold butter (cut into cubes)<\/li>\n<li>50 grams icing sugar<\/li>\n<li>Pinch of salt<\/li>\n<li>1 egg yolk<\/li>\n<li>1-2 tbsp. cold water (as needed)<\/li>\n<\/ul>\n<h4>For lemon cream:<\/h4>\n<ul>\n<li>3 large egg yolks<\/li>\n<li>1\/2 tsp. vanilla extract<\/li>\n<li>Zest of 1 lemon<\/li>\n<li>400 grams sweetened condensed milk<\/li>\n<li>150 ml. lime or lemon juice<\/li>\n<\/ul>\n<h4>For pistachio streusel:<\/h4>\n<ul>\n<li>25 grams all-purpose flour<\/li>\n<li>25 grams cold butter cut into cubes<\/li>\n<li>15 grams sugar<\/li>\n<li>15 grams chopped pistachios<\/li>\n<li>Pinch of salt<\/li>\n<\/ul>\n<h4>For cream cheese mousse domes:<\/h4>\n<ul>\n<li>125 grams cream cheese<\/li>\n<li>125 ml. heavy cream<\/li>\n<li>1 tsp. vanilla extract<\/li>\n<li>1 tbsp. cream stabilizer or instant vanilla pudding mix<\/li>\n<\/ul>\n<h4>For lemony cream cheese mousse:<\/h4>\n<ul>\n<li>125 grams cream cheese<\/li>\n<li>125 ml. heavy cream<\/li>\n<li>Zest of 1\/2 lemon<\/li>\n<li>1 tbsp. cream stabilizer or instant vanilla pudding mix<\/li>\n<li>A little yellow food coloring (optional)<\/li>\n<\/ul>\n<h4>For candied lemon peel:<\/h4>\n<ul>\n<li>Lemon rind strips<\/li>\n<li>50 grams sugar<\/li>\n<li>50 ml. water<\/li>\n<\/ul>\n<h4>Decoration:<\/h4>\n<ul>\n<li>Fresh cherries<\/li>\n<li>Mint leaves<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<h4>Crust:<\/h4>\n<ol>\n<li>In a food processor with a steel blade put flour, butter, powdered sugar and salt and process until mixture is crumbly.<\/li>\n<li>Add egg yolk and continue to process just until large clumps of dough form. If the dough is not setting, gradually add a little water.<\/li>\n<li>Transfer the dough chunks on a lightly floured work surface and form a disc-shape with your hands.<\/li>\n<li>Wrap in plastic wrap and refrigerate for about an hour.<\/li>\n<li>Roll out the dough on a floured work surface about 3-4 mm thick and line the pie pan. It is important to create a right angle between the sides and the base of the crust, which will ensure the edges remain high when baking.<\/li>\n<li>Pierce the bottom of the crust with a fork. Freeze the crust for about an hour.<\/li>\n<li>Preheat oven to 175c degrees.<\/li>\n<\/ol>\n<h4>Blind baking:<\/h4>\n<ol>\n<li>Put a sheet of heat-resistant plastic wrap or baking paper on the frozen crust and fill with dry beans or special weights for baking.<\/li>\n<li>Bake for about 10-12 minutes minutes.<\/li>\n<li>Remove the weights and the plastic wrap and continue to bake the crust for about 5-8 minutes or until it is lightly golden brown.<\/li>\n<li>Cool completely at room temperature.<\/li>\n<\/ol>\n<h4>Lemon cream:<\/h4>\n<ol>\n<li>In a mixer bowl whip egg yolks, vanilla and lemon zest at high speed for about 5-6 minutes, until the mixture is very airy and bright.<\/li>\n<li>Reduce the mixer speed and gradually add in condensed milk. Continue to blend at medium speed for another 3-4 minutes.<\/li>\n<li>Add in the juice in a thin stream. Mix just until blended.<\/li>\n<li>Pour the batter onto the half-baked crust.<\/li>\n<li>Bake for about 10-14 minutes or until the filling is set on the edges but still slightly soft in the center.<\/li>\n<li>Cool completely before decoration.<\/li>\n<\/ol>\n<h4>Pistachio streusel:<\/h4>\n<ol>\n<li>In a food processor with a steel blade blend flour, butter, sugar, pistachios and salt until crumbly.<\/li>\n<li>Transfer the crumbs onto a pan lined with baking paper and bake for 10-15 minutes until golden. Cool completely.<\/li>\n<\/ol>\n<h4>Cream cheese mousse domes:<\/h4>\n<ol>\n<li>In a bowl of a mixer, whip cream cheese, heavy cream, and stabilizer until stable.<\/li>\n<li>Transfer the cream into a silicone mold with small domes shape and straighten the top with a spatula. Freeze for 1-2 hours, until completely frozen.<\/li>\n<\/ol>\n<h4>Lemony cream cheese mousse:<\/h4>\n<ol>\n<li>In a mixer bowl whip cream cheese, heavy cream, lemon zest, stabilizer and a little food coloring until stable.<\/li>\n<li>Transfer the cream into a pastry bag with serrated piping tip and refrigerate until use.<\/li>\n<\/ol>\n<h4>Candied lemon peel:<\/h4>\n<ol>\n<li>In a small saucepan put lemon peel, sugar and water and heat to a boil. Cook over very low for about 5-6 minutes until the syrup is reduced slightly.<\/li>\n<li>Strain the peels from the syrup and dry.<\/li>\n<\/ol>\n<h4>Assemble the tart:<\/h4>\n<ol>\n<li>Extract the cheese mousse domes from the pan and place on top of the tart.<\/li>\n<li>Drizzle lemony cream cheese mousse in between.<\/li>\n<li>Decorate with fresh cherries, pistachio streusel, candied peel and mint leaves.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<ul>\n<li style=\"text-align: left\">Keep the tart in the refrigerator for up to 3-4 days.<\/li>\n<li style=\"text-align: left\">You can use raspberries or strawberries instead of cherries.<\/li>\n<li style=\"text-align: left\">Instead of pistachio you can use any other nut you like.<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<div id=\"attachment_8984\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-8984\" class=\"wp-image-8984\" title=\"Cream Cheese Lemon Tart with\u00a0Cherries\" src=\"http:\/\/oogio.net\/wp-content\/uploads\/2014\/05\/lemon_cheese_and_cherry_tart3-s.jpg\" alt=\"Cream Cheese Lemon Tart with\u00a0Cherries\" width=\"800\" height=\"534\" \/><p id=\"caption-attachment-8984\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>This cream cheese lemon tart is festive, unique and perfect for summer hosting. It&#8217;s made of a buttery golden crust filled with lemon cream, cream cheese mousse, pistachio streusel and cherries for decoration. If you like cherries &#8211; you&#8217;re gonna love it! Cream Cheese Lemon Tart with\u00a0Cherries For short crust pastry: 150 grams all-purpose flour [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":34842,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1577,1562],"tags":[1757,1857,1841,1636,1807],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Cream Cheese Lemon Tart with\u00a0Cherries | Lil&#039; Cookie<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.lilcookie.com\/cream-cheese-lemon-tart-with-cherries\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cream Cheese Lemon Tart with\u00a0Cherries | Lil&#039; Cookie\" \/>\n<meta property=\"og:description\" content=\"This cream cheese lemon tart is festive, unique and perfect for summer hosting. 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