Cream Glaze
A lemon-flavored cream cheese tart with a smooth, silky filling, topped with a glossy sour cream layer—refreshing and light, never heavy.
Ingredients
cream cheese (softened to room temperature)
16 ounces (450g)
sugar (for filling)
1 cup
vanilla extract (for filling)
1 tsp
lemon zest (finely grated)
2 tsp
large eggs
2
large egg yolks
2
sour cream (for filling)
1 cup
tart crust (11-inch (28cm), unbaked, made from Sweet Tart Dough)
1
sour cream (for glaze)
1 cup
sugar (for glaze)
3 tbsp
vanilla extract (for glaze)
1 tsp
Instructions
1
Step 1
Position a rack in the lowest position of the oven and preheat to 325°F (160°C).
2
Step 2
In a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar on low speed for 1 minute or until smooth. Stop the mixer and scrape down the bowl and the paddle.
3
Step 3
Add the vanilla, lemon zest, and one egg. Beat on low until smooth. Scrape down the bowl again and add the second egg. Beat and scrape again. Add the egg yolks one at a time using the same procedure. Beat in the sour cream until smooth.
4
Step 4
Give the filling one last stir with a large rubber spatula, then scrape it into the prepared tart shell and smooth the top.
5
Step 5
Bake the tart until the crust is cooked through and the filling is set, with no wobble in the center, about 30 minutes.
6
Step 6
While the tart bakes, prepare the glaze. Beat the sour cream, sugar, and vanilla until just combined. Remove the tart from the oven and immediately scrape the sour cream mixture over the top. Use a small offset spatula to spread the glaze evenly across the entire tart.
7
Step 7
Return the tart to the oven and bake for another 10 minutes, just to set the glaze—it will firm up as it cools. Cool the tart on a rack.
