I was supposed to be making a tart with my brand new tart pan. At least that was the original intention. In the end it turned out more like a bar made in a tart pan. This is the second time that my attempts at “tart creation” have been thwarted. The first time involved rhubarb and wouldn’t you guess, cream cheese. It was a sloppy finish and in the end I had to mix the whole concoction together, throw it in a pie crust and freeze it. The pie was delicious, but it definitely didn’t qualify for tart status. I swear, one of these days I’m going to set out to make a tart and succeed. Until that day comes though, this bar definitely suffices and serves to calm my ever nagging sweet tooth.
Think cookie crust with just a hint of lemon zest meets smooth as silk almondy cream cheese middle and hug it all together with a slightly tart red raspberry sauce that serves to balance the overall sweetness of the confection. Combine this melody of flavors and what do you have? One harmoniously empty plate, that’s what.
I’m assuming you can’t get to the kitchen fast enough to whip a plate up for yourself, so let me end the suspense and show you how it’s done.