Baked Cheesecake Tart with Puff Pastry

Position the rack in the middle of the oven and preheat the oven to 180°C.

Prepare a baking dish suitable for serving, size 13 by 9 inches.

Place the puff pastry packet on the kitchen counter to thaw.

Separate the eggs and place the yolks in a deep bowl, reserving the egg whites.

Add the cream cheese, sugar, vanilla, and lemon zest to the egg yolks and mix with a wide plastic spoon until smooth and homogeneous.

On a surface dusted with flour, place one piece of dough and roll it out with a rolling pin until it fits the size of the baking dish, then place it in the bottom and up the sides of the dish.

Spread the egg and cheese mixture evenly over the dough.

Roll out the second piece of dough in the same way and place it over the filling in the dish, pressing lightly on the edges to seal.

Lightly beat the reserved egg whites with a kitchen brush and spread them over the dough, then sprinkle with the sliced almonds.

Place the tart in the oven for 30 to 35 minutes or until golden brown.

Allow the tart to cool completely before removing it from the dish.

Cut the tart into squares as desired.

For the sugar sauce, in a deep bowl, combine the powdered sugar, milk, and vanilla, and stir with a fork until the sugar dissolves and a smooth, pourable sauce forms.

Spread the sugar sauce over the cheesecake tart and serve immediately.