This Lemon Berry Almond Tart will absolutely disappear from sight as soon as you set it down on the table. It is wickedly refreshing on a hot summer day. The tart yet sweet lemon whipped cream topped with sweet summer berries and on a nutty almond crust is TO DIE FOR!

This is one of the very first desserts I ever made up and it is still one of my proudest. Every time I make it I just cannot get over how DAMN good it is. Now summer is here and you need to make this, I promise it will not disappoint.

For this dessert you will need a tart pan. To get the dessert out of the pan you need to have a tart pan with a removable bottom. This pan is one I have used and love. Even though it is non stick I would still give it a good spray with non stick spray before putting my crust in.

It’s very easy to make. Just mix together the crust ingredients until they resemble sand, but hold together when pressed. Like this.

The mixture should look like sand and hold together when pressed.

Then press it into the tart pan. I like to start with the sides and then do the bottom.

Lemon Berry Almond Tart Crust in the tart pan.

Once the tart crust has cooled. Make that heavy whipping cream into whipped cream and gently fold in the lemon curd. My absolute favorite lemon curd you can buy is pictured here and I get it at Whole Foods. Or you can use my affiliate link at the bottom of the recipe.

Folding the lemon curd into the whipped cream.

Place the lemon cream into the cooled tart crust.

Then just spread it into the crust. Top it with your favorite berries, and possibly some sprigs of mint if you have any laying around and allow it to chill for a bit in the fridge or freezer. Then pop it out of the pan and serve!

My favorite lemon curd: https://amzn.to/3ouKehD

There are some affiliate links above, but these are all products I highly recommend. I won’t put anything on this page that I haven’t verified and/or personally used

Lemon Berry Tart

This dessert is wickedly refreshing. The crust is made with almond flour and topped with a light and refreshing lemon whipped cream, then topped with delicious summer berries.

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Course Dessert

Cuisine American

Ingredients

For the Crust:

1/2 C crushed graham crackers about three sheets
2 C almond flour
3 tbsp brown sugar
1 stick unsalted butter (8oz)
1/4 tsp kosher salt

For the Filling:

1 10-12 oz jar lemon curd
2 c heavy whipping cream
3 tbsp powdered sugar

For the Topping:

1/4 C fresh blueberries
1/4 C fresh raspberries

Instructions

For the Crust:

Preheat oven to 350 degrees.
Melt butter about 1 minute on high in the microwave. Whisk in salt and brown sugar to break up the lumps. Stir in flour and graham cracker crumbs and stir to combine.
Mixture should feel and look like wet sand and clump together when pressed. Pour into a greased tart pan. Press the sides in first and then pat down the bottom. Bake for about 15-20 minutes or until lightly golden. Allow to cool on a wire rack.

For the Filling:

Beat the Heavy hipping cream in the bowl of a stand mixer or with a hand held mixer until it is just starting to thicken. Add in the powdered sugar and continue to beat until it holds stiff peaks.
Using a spatula, gently fold the lemon curd into the whipped cream. Continue to fold until it is all incorporated. Pour the mixture into the cooled crust.
Top with the berries and any other garnished you want to add and then place in the fridge for at least 1 hour.
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Keyword almond flour, berry, dessert, lemon, raspberry, summer

Lemon Berry Almond Tart