Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Preheat oven to 425 degrees F (220 degrees C).
Step 2
Roll out
Puff Pastry (1)
on a lightly floured surface to a 10 x 11 rectangle. Transfer to a parchment lined baking sheet.
Step 3
Brush edges of the pastry sheet with a bit of water. Fold over all four sides to form a lip.
Step 4
Poke holes all over the center of the tart shell with a fork.
Step 5
Beat an
Egg (1)
with a splash of water. Brush the entire tart with an egg wash and sprinkle with
Granulated Sugar (8 g)
.
Step 6
Bake the tart for about 15 to 20 minutes, until golden brown.
Step 7
While tart shell is cooling. Use a hand mixer to combine the
Cream Cheese (115 g)
and
Crème Fraîche (115 g)
and cream. Add
Granulated Sugar (65 g)
and
Just Jan’s® Meyer Lemon Curd (80 g)
. Mix until smooth and combined.
Step 8
Spread the creamy mixture on the cooled tart shell. Place
Fresh Raspberries (250 g)
on top of the cream cheese layer.
Step 9
Warm the
Just Jan’s® Seedless Raspberry Spread (80 g)
and drizzle over the raspberries.
Step 10
Finish with a sprinkling of
Powdered Confectioners Sugar (to taste)
.
