Lemon Cheesecake Fruit Tart

Ingredients

Crust

• 1 1/2 cups flour
• 2 tbsp sugar
• 1/8 tsp salt
• 10 tbsp chilled unsalted butter cut into 1/2 inch  cubes
• 2 tbsp (or more)  ice water
• 1 large egg yolk
• 1/4 cup guava jelly or other jelly

Cream Cheese Filling

• 2  8-ounce packages Philadelpia-brand cream cheese, room temperature
• 2/3 cup sugar
• 1 large egg
• 1/4 tsp vanilla extract
• 1/2 cup sour cream
• 1 lemon rind

Lemon Filling

• 1 cup water
• 3 tbsp cornstarch
• 3/4 cup sugar
• 1/8 tsp salt
• 1/4 cup lemon juice
• 1 egg

Topping

• Mango, peeled and sliced
• Strawberries, washed and sliced
• Kiwis, peeled and sliced (optional)

Fruit Glaze

• 2 tbsp sugar
• 2 tbsp water
• 3/4 tsp cornstarch

Instructions

Crust

1. Combine flour, sugar and salt.
2. Add butter and cut in until mixture resembles coarse meal.
3. Whisk 2 tablespoons ice water and egg yolk in a small bowl.
4. Add to flour mix and blend just until soft moist clumps form, adding more ice water by teaspoonful if dough is dry.
5. Gather dough into a ball and flatten into a disk.
6. Wrap in plastic and chill at least 1 hour. (Dough can be made 1 day ahead but warm to room temp before rolling)
7. Roll out dogh disk on lightly floured surface to 13-14 inch round.
8. Transfer to 11 inch diameter tart pan with removable bottom.
9. Press in dough overhang, forming double thick sides.
10. Pierce crust all over with fork.
11. Freeze crust 30 ninutes
12. Preheat oven to 375F.
13. Bake crust until golden brown. pressing with back of fork if crust nubbles or slips, about 30mins.
14. Transfer tart pan with crust to rack.
15. Spread jelly over bottom of crust and cool completely.
16. Reduce oven to 350F

Cream cheese Filling

1. Using electric mixer, beat cream cheese in large bowl until smooth.
2. Add sugar and beat until light and fluffy.
3. Beat in egg, then vanilla, then lemon rind.
4. Add sour cream and beat just to blend.
5.  Pour filling into tart crust.
6. Bake until filling is slightly puffed and center moves slighly when pan is gently shaken, about 35 minutes.
7. Transfer tart to rack and cool completely in pan.
8. Chill tart until cold, at least 4 hours. (can be made 1 day ahead, covered and stored chilled)

Lemon Filling

1. Heat water in a saucepan over medium heat until boiling.
2. Stir cornstarch, sugar and salt together in a bowl.
3. Add lemon juice and eggs. Mix well.
4. Pour, stirring, into boiling water.
5. Cook and stir until it thickens.
6. Cool, then spread over cheesecake filling.
7. Bake briefly until filling smoothens out if needed.
8. Let cool completely.

Fruit Glaze

1. Mix sugar and cornstarch ina saucepan.
2. Mix in the water and bring to a boil until thickened.
3. Cool.

Topping

1. Wash, peel and slice fruit.
2. Arrange fruit on top of tart.
3. Paint fruit with glaze.
4. Cover and chill in fridge before serving.

Variation: Can make little tartlets or can vary fruit topping.