Place the cream cheese in a food processor and process until smooth. Reduce the oven temperature to 350 degrees Remove from oven and place on a wire rack to cool Place the tart pan on a larger baking sheet, and bake until the crust is golden brown, about 13 - 15 minutes. (This will help prevent the crust from both puffingĭegrees C) and place the oven rack in the center of the oven. Puffing up while it bakes.) Cover and place in the freezer forĪbout 15 minutes to chill. The back of a spoon to smooth the surface of the pastry.) Pierce the bottom of Pulse until the pastry starts to come together and form clumps (not a solid ballĭemonstration.) Place the pastry in the tart pan and, using your fingertips,Įvenly press the pastry onto the bottom and up the sides of the pan. (Can use Place the flour, sugar, and salt and process to combine. Shortbread Crust: In your food processor, Tart: You will need an 8 or 9 inch (20 - 23 cm) tart pan with a removable Theįinishing touch, once the Lemon Tart has been chilled, is to garnish the The pre baked tart shell and baked until the filling is just set. Of the ingredients in your food processor. What I like about this filling is that itĭoes not use exotic ingredients and its main ingredient, lemons, areĪvailable year round, at a good price, with consistently good quality.Īgain, as with the shortbread crust, all that is needed is a quick whirl This step is eliminated when you freeze the tart shell before baking. It with pie weights to prevent the pastry from puffing up during baking. There is no need to line the pastry crust with parchment paper, and fill Although we are going to pre bake the shortbread crust, Pan, prick the bottom of the pastry, and place the pan in the freezer forĪbout 15 minutes. Once made, then simply press the pastry into your tart Of shortbread as a cookie, but it also makes a great crust that is very Start this Lemon Tart by preparing the shortbread crust.