Lemon Sugar Cookie Tart

It was almost 80 degrees today and sunny!  We have been waiting for this for so long in New Jersey. Everything is finally budding and sprouting and turning green.  The birds are chirping. People are jogging or walking their dogs and I heard the ice cream truck this afternoon.  

The sugar cookie tart is a nice change from the traditional pie crust for this spring time dessert.  This recipe is adapted from Inquiring Chef who made little tarts in mini muffin cups.  We had for this our Easter dessert.  

Ingredients:

12 tablespoons (1-1/2 sticks) unsalted butter, softened
3/4 cup granulated sugar
2 eggs
2-1/4 cups all purpose flour
1/4 tsp baking powder

4 eggs
6 egg yolks
1/2 cup whipping cream
juice from 2 large lemons
1/2 cup granulated sugar

1/2 cup whipping cream
2 tbsp powdered sugar
1/4 tsp vanilla
15 raspberries for garnish

Directions:

For crust - In a standing mixer, beat butter and sugar until light and fluffy.  Add egg and mix on medium
until mixed fully.  Add flour and baking powder and mix on medium until no flour remains but do not overmix.  Wrap dough in parchment paper and refrigerate for at least 30 minutes.

Preheat oven to 350 degrees.  Lightly spray a tart pan with PAM.  While oven is preheating make the lemon filling by whisking together the eggs, egg yolks, whipping cream, lemon juice and granulated sugar until smooth.

Remove the cookie dough from the refrigerator and spread evenly in prepared tart pan.  Use your hands or the back of a spoon to press the dough evenly over the entire pan.  

Pour the lemon filling into the tart pan.

Bake until the filling is set and the crust begins to turn golden brown about 30 minutes.  Allow to cool completely to room temperature and then refrigerate until ready to serve.  Before serving beat the remaining whipping cream with the powdered sugar until stiff peaks form.  Pipe around edges of tart and put a raspberry on top of each dollop of cream.

Serve chilled.

Enjoy!!

Linked at: http://www.thecountrycook.net/