1-Getting started with this Raspberry Lemon Cream Tart: is as easy as preheating your oven and pulling together a few items. First, gather all the ingredients and set your oven to 375°F (190°C) for the best results. It’s fun to jump in and see how quickly a simple dessert comes together (I remember my first try felt like magic in the kitchen!).

2-Prepare a baking sheet: with parchment paper lightly dusted with flour or powdered sugar. Roll out the thawed puff pastry into a 9×11 inch rectangle on this surface. Transfer the pastry to the backuping sheet and score a 1-inch border around it without cutting through this helps create that puffed edge.

3-Brush the border: with the beaten egg and sprinkle it with sugar for a nice crunch. Bake for 13 to 15 minutes until it’s golden and puffed up. Once done, rescore the border and gently press down the center to flatten it. Let it cool to room temperature before adding the filling.

4-For the filling: whip the heavy cream until stiff peaks form in a separate bowl. In another bowl, beat the softened cream cheese, powdered sugar, lemon zest, and lemon curd until smooth and creamy. Gently fold the whipped cream into this mixture to keep it light and airy.

5-Pour the filling: into the cooled pastry shell and smooth it out evenly. Arrange the raspberries on top and dust with a bit more powdered sugar if you like. Serve right away or chill it in the fridge it’s a treat that tastes even better after resting (perfect for make-ahead meals!). If you’re curious about more berry-based ideas, check out our Fresh Berry Smoothie Recipe for another easy option.