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Receta Frozen Lemon Cheese Tart With Fresh Raspberries

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Raciónes: 8

Ingredientes

Cost per serving $1.87 view details

Direcciones

  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 till well combined. Transfer the mix to the tart pan, pressing it into the bottom and up sides to create 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 till fluffy. Add in the lemon zest, lemon juice and lemon extract; beat till combined.
  4. Whip the cream to stiff peaks, then fold it into the cream cheese mix. Spoon the mix into the prepared crust; use a spatula to make a decorative surface. Return the tart to the freezer till hard, at least 1 1/2 hrs. (This can be frzn up to 1 month, wrapped airtight.)
  5. To serve, let the tart rest at room temperature 30 min. Carefully remove the rim of the pan. Place the tart on a serving platter and surround it with the raspberries.
  6. This recipe yields 6 to 8 servings.
  7. NOTES :

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Nutrition Facts

Amount Per Serving %DV
Serving Size 139g
Recipe makes 8 servings
Calories 440  
Calories from Fat 128 29%
Total Fat 14.59g 18%
Saturated Fat 6.28g 25%
Trans Fat 0.0g  
Cholesterol 22mg 7%
Sodium 488mg 20%
Potassium 329mg 9%
Total Carbs 73.62g 20%
Dietary Fiber 4.1g 14%
Sugars 28.22g 19%
Protein 4.81g 8%
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