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So puff pastry.
It’s foreign and intimidating and scary to use for the first time. And then you try it out and you’re like… oh.. that was as easy as pie (erm.. puff pastry).
Okay, so here’s how this is going to play out. Listen carefully. You bite into it and you get a mouthful of flaky layers punctuated with a silky-smoothy lemon cheesecake and raspberry kiss to top it off. Oh baby, I could swim in that yummy cheesecake cream. It’s honestly lick-the-bowl good!
OH OH OH. And don’t forget the drizzle of raspberry jam and snowy powdered sugar. Are you swooning yet? Well, I’m on the floor in a sugar-induced faint. Help.
Actually, don’t help. I’m perfectly happy here. Sugahh bliss.
Mhm.
But seriously, ya’ll. This is a fabulous dessert. I brought it to my Obachan’s (Grandma in Japanese) house for a big family dinner last night and the tart was a big hit despite having two huge pies competing for nommage! Kyle tried a slice and, after that small pause of tasting silence that makes all cooks quiver, announced that it was better than those fancy bakery goods.
After, he shoved the entire piece in his mouth. I told him to slow down with the sweets, then got another piece of apple pie because, well, I’m a dirty hypocrite.
Did I mention that it’s done in like 30 minutes? Fo’ reals home dogs. Go and make this right now.
Recipe adapted from: Susi’s Kochen Und Backen Adventures