Advertisement

Frozen lemon cheese tart with raspberries

Time25 minutes
YieldsServes 6 to 8
Frozen lemon cheese tart with raspberries
Share
Print RecipePrint Recipe

Consider this easy, refreshing, colorful menu for a lunch or brunch.

The salmon can be fixed as much as a day ahead, though it tastes best if poached just a few hours before serving. The only real last-minute work is tossing the romaine lettuce into the pasta salad. (It’s worth it--the crunch is absolutely delicious.) The no-bake lemon cheese tart can be frozen up to one month.

Start off with Prosecco, an Italian sparkling white wine. It’s a wonderful substitute for Champagne, lighter-tasting and a good value. Add a few drops of cassis for a Kir or orange juice for a Mimosa.

Advertisement
1

Grease an 8-inch fluted tart pan with a removable bottom. Set it aside.

2

Grind the gingersnaps in a food processor to crumbs. Combine the crumbs, ginger, butter and brown sugar in the processor until well combined. Transfer the mixture to the tart pan, pressing it into the bottom and up sides to form an even crust (work through plastic wrap to make this easier). Place the shell in the freezer.

3

Meanwhile, place the cream cheese and sugar in the bowl of an electric mixer; beat them until fluffy. Add the lemon zest, lemon juice and lemon extract; beat until combined.

4

Whip the cream to stiff peaks, then fold it into the cream cheese mixture. Spoon the mixture into the prepared crust; use a spatula to make a decorative surface. Return the tart to the freezer until firm, at least 1 1/2 hours. (This can be frozen up to 1 month, wrapped airtight.)

5

To serve, let the tart rest at room temperature 30 minutes. Carefully remove the rim of the pan. Place the tart on a serving platter and surround it with the raspberries.