I remember a pineapple cheese pie recipe that circulated in the 1950s, and it had a filling and glaze similar to this one. Somehow I don’t miss the canned pineapple from the old recipe, but it would be fun to serve some lightly sugared mixed berries with this.
Unmold the tart and slide it from the metal tart pan base onto a platter. Serve wedges of the tart alone or with some lightly sugared berries.
Keep the tart at a cool room temperature on the day it is baked. Wrap loosely in plastic and refrigerate leftovers. Bring to room temperature before serving again.
Chocolate Cheese Tart: Omit the lemon zest. Add
© 2008 Nick Malgieri. All rights reserved.