Lemon Tart

There is no Sunday without a Dessert to end our lunch...as we don't usually have any during the week...
It was a very hot day and this the perfect choice for our barbecue lunch...while watching the F1 Grand Prix...

A buttery shortbread crust with a tart yet sweet cheese-cake like filling...

The ingredients...
for the CRUST: 140 gr all purpose flour, 36 gr icing sugar, pinch of salt, 114 gr unsalted butter cut into pieces(softened);

for the FILLING: 140 gr Philadelphia Cream Cheese (room temperature), 100 gr granulated white sugar, 120 ml fresh lemon juice, 100 gr eggs, 1 tbsp grated lemon zest.

Place the pastry in a buttered tart pan with removable bottom (20 cm) and, with your finger tips evenly press it onto the bottom and up the sides of the pan. Pierce the bottom of the crust. Refrigerate for 15 minutes.

Preheat the oven to 220°C. Bake the pastry crust till it's golden brown, 13-15 minutes. Place on a wire rack to cool.

Whisk the cream cheese until smooth. Incorporate the sugar. Then, the eggs, 1 at a time and combine. Add the remaining ingredients...till well blended and smooth...

Pour the filling into the prebaked tart shell and bake at 170°C until the filling is set, 25-30 minutes.

Transfer to a wire rack to cool then refrigerate for 1 hour at least.

I topped my dessert with some sweetened pouring cream...to give a better presentation...