LEMON CHEESECAKE MOUSSE TARTS
2 cups all-purpose flour
½ tsp finely grated lemon zest
½ cup sugar
¼ tsp salt
1 cup unsalted butter, cut into pieces and chilled
1 large egg
1 large egg yolk
1 ½ cups whipping cream
12 oz cream cheese at room temperature
2/3 cup sugar
1 Tbsp finely grated lemon zest
½ cup fresh lemon juice
dash vanilla extract
fresh blueberries or other fruit, for garnish
For crust, stir flour, sugar, lemon zest and salt to combine. Cut in butter until the texture of coarse meal (this can be done in a food processor, with electric beaters or by hand). Whisk egg and egg yolk together then add to flour mixture, blending just until dough comes together. Shape dough into a disc and chill for at least an hour.
On a lightly floured surface, roll out dough to just less than ¼-inch thick. Sprinkle 8 4-inch removable-bottom tart shells lightly with flour and line shells with pastry. Chill for an hour.
Preheat oven to 350 °F. Dock bottom of tart shells with a fork, line shells with foil and weigh down with pie weights. Bake for 15 minutes, then remove weights and bake for another 8 to 10 minutes, until center of tart shells appear dry and edges are lightly browned. Let cool while preparing mousse.
For mousse, whip cream to soft peaks and chill. Beat cream cheese until smooth and beat in sugar and lemon zest, scraping down the sides of the bowl often. Beat in lemon juice. Fold in whipped cream in 2 additions. Dollop or pipe with a piping bag the mousse into cooled shells. Garnish with fresh blueberries or other fruit and chill in the tart shells until ready to serve. Remove tart shells gently before plating.