Belgian Cheese Tart
Submitted by kate39
A silky Belgian cream cheese tart with lemon juice and whipping cream, baked in an 8-inch tart shell and brushed with a glossy egg wash. Light, creamy, and elegant.
YIELD
8 servingsPREP
35 minCOOK
25 minREADY
60 minThink of this as cheesecake’s more refined European cousin.
A smooth filling of cream cheese, powdered sugar, eggs, lemon juice, and heavy cream gets whipped until light and fluffy, then poured into a tart shell and baked until just set.
A quick brush of beaten egg and powdered sugar before baking gives the top a gorgeous golden sheen.
It’s lighter and more delicate than a New York-style cheesecake, with a subtle tang from the lemon that keeps each bite feeling fresh.
Chill it well before slicing for the cleanest cuts.
Chef Tips
- Use an 8-inch tart pan or flan ring, not a springform. This is a tart, not a cheesecake, and the shallow profile is part of what makes it so elegant.
- Beat the filling until truly fluffy. The texture should be airy and smooth, not dense. Take your time with each egg addition.
- Chill thoroughly before serving. The filling firms up beautifully in the fridge, and the flavors meld and mellow after a few hours of rest.
Ingredients
Directions
NOTE: As this is a tart rather than a cheesecake, you should use an 8-inch tart pan or flan ring.
Preheat the oven to 350℉ (180℃).
In a large mixing bowl, beat together the cheese, sugar and lemon juice until the mixture is light and fluffy.
Add the eggs, one at a time beating well after each addition.
Beat until very smooth after the last addition.
Stir in the cream and pour mixture into the prepared crust.
Brush the top of the tart with an egg and 1 TBLS of confectioners sugar that has been beaten together.
Bake for 25 minutes or until set. Cool to room temperature and then chill before serving.
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