Lemon Cream Tart with Sour Cream Glaze

This is a simple, elegant, dessert that could go great with some lightly sugared berries. 

What You Need:

For the filling:

16 oz Cream Cheese, softened to room temp

1/2 cup Sugar

1 tsp Vanilla

1 Lemon, fully zested and juiced

2 large Eggs

2 large Egg Yolks

1 cup Sour Cream

One 1 inch Tart Crust, Recipe HERE

for the Sour-cream Glaze:

1 cup Sour Cream

3 tbsp Sugar

1 tsp Vanilla

What you need to do:

Set a rack on the lowest level of the oven and preheat to 325.

Beat the cream cheese and sugar in a mixing bowl.

Beat for 1 minute. Stop mixer and scrape down sides.

Add vanilla, lemon zest and juice and one of the eggs. Scrape down. Add another egg.

scrape down again. follow same procedure with egg yolks.

Beat in the sour cream until smooth.

Scrape the filling into the crust, smoothing the top.

Bake the tart until the crust is baked through and the filling is set and is no longer wobbly in the center, about 30-40 minutes.

While the tart is baking, prepare the glaze.

Whisk sour cream, sugar and vanilla until just combined. 

Remove the tart from the oven and immediately scrape the sour cream mix over the top. Use a small offset metal spatula to spread the glaze evenly over the tart.

Return the tart to the oven and bake 10 minutes longer. 

Cool tart on rack.

Unmold the tart and slide it from the metal tart pan base onto the platter. Serve wedges of the tart.

Keep the tart at a cool room temp on the day it's baked. Wrap loosely in plastic and refrigerate leftovers. 

VARIATION: 

Omit the lemon zest ans juice. Add 5 oz bittersweet (Not unsweetened) chocolate, melted and cooled to the cream cheese mix along with the first egg.

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