Lemon Cheesecake Tarts A Zesty Mini Dessert

Instructions:

1. Combine flour, sugar, and salt in a food processor or mixing bowl. Cut in the cold butter until the mixture resembles coarse crumbs. Add the egg yolk and ice water, mixing until the dough just comes together. Form the dough into a disc, wrap in plastic wrap, and chill for at least 1 hour.
2. Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Use a cookie cutter or knife to cut out circles slightly larger than the muffin tin cups. Gently press the dough into each muffin tin cup, trimming any excess. Prick the bottom of each crust with a fork to prevent puffing. Blind bake the crusts for 10-12 minutes, or until lightly golden brown. Let cool completely. Reduce oven temperature to 350°F (175°C).
3. In a large bowl, beat the ricotta cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the heavy cream, lemon juice, lemon zest, and vanilla extract until just combined.
4. Spoon the filling into the cooled tart shells, filling each almost to the top. Bake for 20-25 minutes, or until the filling is set but still slightly jiggly in the center. Turn off the oven and leave the tarts inside to cool for 30 minutes to prevent cracking. Remove from the oven and let cool completely at room temperature. Chill in the refrigerator for at least 30 minutes before serving.
5. Dust the tarts with powdered sugar and top with fresh berries, if desired. These cheesecake tarts are a delightful treat.