1. For the crust, combine flour, 1/2 cup sugar, 1/2 tsp lemon zest
and salt. Cut in butter until the texture resembles coarse meal (this
can be done in a food processor, with electric beaters or by hand).
Whisk egg and egg yolk together. Add to flour mixture, blending
just until dough comes together. Shape dough into a disc and chill
for at least one hour.
2. On a lightly-floured surface, roll out dough to just less than
1/4-inch thick. Sprinkle 8 four-inch removable-bottom tart shells
lightly with flour and line shells with pastry. Chill for one hour.
Preheat oven to 350 degrees Fahrenheit. Dock bottom of tart
shells with a fork, line shells with foil and weigh down with pie
weights. Bake for 15 minutes, then remove weights and bake for
another eight to 10 minutes, until centre of tart shells appear dry
and edges are lightly browned. Let cool while preparing mousse.
3. For the mousse, whip cream to soft peaks and chill. Beat cream
cheese until smooth and beat in 2/3 cup sugar, 1 tbsp lemon zest
and vanilla extract, scraping down the sides of the bowl often. Beat
in lemon juice. Fold in whipped cream in two additions.
4. Dollop or pipe the mousse with a piping bag into cooled shells.
Garnish with fresh blueberries or other fruit and chill in the tart
shells until ready to serve. Remove tart shells gently before
plating.
Makes 8 four-inch tarts.
Originally Submitted
4/1/2012
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