Ingredients
Scale
For the Pastry Dough
- ¼ cup unsalted butter, chilled
- ½ cup confectioners’ sugar
- 1 large egg yolk (or 1½ tablespoons milk as a substitute)
- ¼ teaspoon pure vanilla extract
- ¼ cup almond flour
- ⅛ teaspoon kosher salt
- 1 cup cake flour
For the Cheese Filling
- ¼ cup granulated sugar
- 2 large egg yolks
- 1 tablespoon cornstarch
- 3 tablespoons whole milk (low-fat milk can be substituted, but avoid nonfat)
- 3 tablespoons heavy cream
- 3 tablespoons unsalted butter
- 8 ounces cream cheese, full-fat
- 2 teaspoons lemon juice
For Baking
- 1 tablespoon unsalted butter (for greasing the molds)
- 1 large egg (for egg wash)
- 1 teaspoon water
Instructions
- Preparing the Pastry Dough
- Start by chilling your ingredients and equipment to ensure a flaky crust. Cut the butter into small cubes and place it in the freezer. Refrigerate the flour, sugar, almond flour, salt, and egg yolk for at least an hour. If you’re using a food processor, chill its removable parts as well.
- In a food processor or stand mixer with a paddle attachment, combine the chilled butter and confectioners’ sugar. Blend until smooth. Add the egg yolk and vanilla extract, mixing until incorporated. Next, add the almond flour and salt, processing until the mixture is smooth. Finally, add the cake flour and mix on low speed until the dough is crumbly but holds together when pressed. If it doesn’t come together, add a teaspoon of the reserved egg white or yolk to bind it.
- Transfer the dough to a resealable plastic bag. Flatten it into a ¼-inch-thick disc using a rolling pin. This step ensures even thickness and makes the dough easier to handle later. Chill the dough in the refrigerator for at least three hours or freeze it for one hour if you’re short on time.
- Making the Cheese Filling
- In a large mixing bowl, whisk together the sugar and egg yolks until slightly fluffy. Add the cornstarch and whisk until smooth.
- In a saucepan over low-medium heat, combine the milk, cream, butter, and cream cheese. Stir until the cream cheese melts and the mixture is smooth. Remove it from the heat just before it starts to simmer.
- To temper the egg mixture, slowly pour the warm cheese mixture into the bowl while whisking continuously. This prevents the eggs from scrambling. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens. This typically takes a few minutes. Remove from the heat and stir in the lemon juice. Pour the filling into a shallow dish, cover it with plastic wrap to prevent a skin from forming, and refrigerate until ready to use.
- Assembling the Pastry Shells
- Remove the chilled dough from the refrigerator and roll it out to ¼-inch thickness on a lightly floured surface. Using a round cutter, cut circles slightly larger than your tart molds. Press each circle gently into the molds, ensuring the dough covers the bottom and sides evenly. Trim any excess dough.
- To prevent the crust from puffing up during baking, prick the bottoms with a fork. Place a piece of parchment paper in each shell and fill it with pie weights or dried beans. This step, known as blind baking, ensures the crust retains its shape.
- Bake the shells in a preheated oven at 350°F (180°C) for 15 minutes. Remove the weights and parchment paper, then bake for another 5 minutes until the crust is slightly golden. Let the shells cool completely before adding the filling.
- Filling and Baking the Tarts
- Preheat the oven to 425°F (220°C). Spoon or pipe the chilled cheese filling into the cooled tart shells, slightly overfilling them. Prepare an egg wash by whisking together the egg and water, and brush it over the tops of the filling.
- Bake the tarts on the middle rack of the oven for 10–15 minutes, rotating the baking sheet halfway through for even browning. The tops should be golden and slightly caramelized.
- Remove the tarts from the oven and let them cool on a wire rack. Serve warm for a gooey filling, or refrigerate for a denser, cheesecake-like texture.
Notes
- Weigh your ingredients: For the best results, use a kitchen scale to measure your ingredients. This ensures precision, especially for the pastry dough.
- Chill thoroughly: Chilling the dough prevents it from becoming too sticky and helps maintain its structure during baking.
- Use quality ingredients: Full-fat cream cheese and fresh lemons will give your filling the best flavor and texture.
- Avoid overmixing: Overworking the dough can make it tough. Mix just until the ingredients come together.
- Blind bake properly: Ensure the crust is fully baked before adding the filling to avoid a soggy bottom.
- Prep Time: 30 minutes
- Cook Time: 25 minutes