Hello and Happy New Year! I can't believe how long it's been since I've posted. I don't know where the time has gone which is a complete lie I know exactly where it's gone. We moved to a proper house in the suburbs (loving my new kitchen) and I'm now home full-time with two kids, busy cooking for myself and my husband, a toddler and a baby on solids. Though I spend a lot of time in the kitchen, I haven't exactly had time over the past few months to try out new and exciting recipes. But hopefully that is now changing. Here is a recipe for a delicious cream cheese tart. I know the last thing everyone probably wants right now is a dessert recipe, so feel free to file this one away, but it does have a fresh citrus theme so it might be a nice change from the rich, dark, sinful holiday desserts. I was in the mood for a lemon tart but wasn't in the mood to make a pastry shell from scratch nor your typical sabayon, so I was thrilled to discover this recipe. It's ridiculously easy to make. I hate the crumbs that are involved when slicing into a tart like this, but it's worth it for the flavor, and the lack of hassle. Also, cream cheese and condensed milk are a delicious combination. I'm going to try that out as an icing sometime soon.
Lemon Spring Tart
1.5 c graham cracker crumbs
1/2 stick butter melted (1/2 c)
3 T sugar
1 can (14 oz) sweetened condensed milk
8 oz cream cheese
1/3 c freshly squeezed lemon juice
1 T lemon zest
Combine graham cracker crumbs, butter and sugar in a bowl. Press into tart pan. Bake at 350 for 5 minutes. Beat condensed milk and cream cheese in a medium bowl until lightly whipped. Stir in lemon juice and zest. Pour into tart shell, bake at 350 for 28 minutes. Let rest for two hours before serving (can be served chilled). See? Ridiculously easy.
