Lemon Raspberry Cheesecake Tarts with Oat Crumble

Steps

1. Preheat the oven to 350°F (175°C) and set out two 9-inch tart pans with removable bottoms.
2. Make the crust: in a bowl, stir together 300 g of the all-purpose flour, 60 g of the granulated sugar and 3 g of the salt, then mix in 160 g of the butter, melted, until it looks like damp sand.
3. Divide the crust mixture between the two pans and press it firmly and evenly over the bottoms and up the sides. Prick the bases with a fork.
4. Bake the crusts for 15 minutes, until pale golden at the edges, then set them on a rack while you make the crumble and filling.
5. Make the crumble: in a second bowl, combine the remaining 60 g of all-purpose flour, the oats, the brown sugar, the almonds and the remaining 1 g of salt. Rub in the remaining 70 g of butter, cold and cubed, with your fingertips until clumpy, then chill until needed.
6. Make the filling: in a third bowl, beat the cream cheese with the remaining 100 g of granulated sugar until smooth. Beat in the Greek yogurt, then the eggs one at a time, then the lemon zest, lemon juice, cornstarch and vanilla until just smooth.
7. Divide the lemon filling between the warm crusts and spread it level. Scatter half the raspberries over each tart, pressing them in lightly.
8. Sprinkle the chilled crumble evenly over both tarts.
9. Bake for 35 to 40 minutes, until the crumble is golden and the filling is set at the edges with only a slight wobble in the center, reaching 160°F (71°C).
10. Cool the tarts in their pans on a rack for 1 hour, then refrigerate for at least 2 hours until fully set.
11. Remove the tarts from the pans and cut each into 6 slices. Keep leftovers refrigerated.