{This little tart sure does live up up to it’s name, my cheeks are still puckering just thinking of the fresh lemon offset by the shortbread and cream. RIP Sweet Tart, we’ll always remember your 20 minutes on earth!}

This was easy as can be to make and worth every minute of effort. I never saw a desert pull a disappearing act quite like this one. It was like my kitchen was in time lapse film with plates and whipped cream flying about at warp speed. My only advice would be to wear some protective lab goggles, you can never be too careful with your peepers.

Lemon Tart with Buttery Shortbread crust

(The Crust)

1 c all purpose flour
1/3 c powdered sugar
1/8 ts salt
1/2 c cold unsalted butter, cut into pieces

Prepare a tart pan, the type with the removable bottom, by lightly buttering then flouring it, tapping away any excess and set the oven to 425F. In a food processor, blend flour, sugar, and salt. Add butter and pulse until pastry starts to come together and form clumps. Put the pastry in the tart pan, and using your fingertips, evenly press onto the bottom and up the sides of the pan. Pierce the bottom once with a fork and freeze for 15 minutes. Once chilled, place the tart pan on a larger baking sheet until the crust is golden, about 13-15 minutes. Remove from the oven to cool.

(The Custard)

5 oz cream cheese, room temperature
1/2 c granulated white sugar
2 large eggs
1/2 c fresh squeezed and strained lemon juice
1 tb grated lemon zest

Reduce oven to 350F while you prepare the filling. In a food processor, blend cream cheese until smooth, add sugar and eggs until incorporated. Add the remaining ingredients until well blended and smooth. Pour into your tart shell and bake for 25-30 minutes until the filling is set. Let cool, then refrigerate until chilled before serving.

{The essential cream topping is 1/2 cup heavy cream whipped with 1 tb powdered sugar for the ultimate experience. Yum!}

Pumpkin Cheesecake with Ginger Snaps Crust

(The Crust)

1 c graham cracker crumbs
1/2 ground ginger snaps
1 tb granulated white sugar
4-5 tb unsalted butter, melted

This is another holiday cake that is beyond temptation. Whole Foods of course had home made ginger snaps that really pushed this crust over the edge of all reason. Set the oven to 350F and use a food processor to pulverize the cookies. Mix the ground cookies, sugar, and melted butter together in a bowl and then pour into a prepared spring form pan. Press the crust on the bottom and up the sides as much as you can. It doesn’t have to be even at all, and then freeze while you prepare the filling.

(The Filling)

2/3 c light brown sugar
1/2 ts ground cinnamon
1/4 ts ground ginger
1/4 ts salt
16 oz cream cheese, room temperature
3 lg eggs
1 1/4 ts pure vanilla extract
1 c pure pumpkin puree

In a food processor, blend the cream cheese until smooth, one at a time add the rest of the ingredients until combined and smooth. Put spring form pan on a baking sheet and pour filling over the chilled ginger crust. Bake for 30 minutes and then reduce temperature to 325F, bake 15 minutes more until edges are puffed but the center still jiggles a bit.

(The Topping)

1 c sour cream
1 ts pure vanilla extract
1/4 c granulated white sugar

Meanwhile, whisk together sour cream, vanilla, and sugar. Remove cake from oven and pour sour cream mixture over the top. Very gently distribute the topping, return cake to the oven and bake 15 more minutes to set the topping.

To prevent cracking, loosen the cake from the pan by running a sharp knife around the inside edge. Let cake cool completely and then refrigerate at least 8 hours (preferably overnight) before serving to your besties and the gathering crowds.

{tags lemon tart with shortbread crust recipe gingery pumpkin cheesecake recipe}