Belgian Cheese Tart
Yield
8 servingsPrep
35 minCook
25 minReady
60 minTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 | x | Shortbread Crust | |
| Tart | |||
| ½ | pound |
cream cheese
|
|
| 3 | tablespoons |
powdered sugar
|
|
| 1 | teaspoon |
lemon juice
|
|
| 2 | large |
eggs
|
|
| ⅔ | cup |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 | x | Shortbread Crust | |
| Tart | |||
| 226.8 | g |
cream cheese
|
|
| 45 | ml |
powdered sugar
|
|
| 5 | ml |
lemon juice
|
|
| 2 | large |
eggs
|
|
| 158 | ml |
heavy whipping cream
|
|
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.
