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.
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.
- Add ingredients to your Walmart or Amazon Fresh Cart: Lemon Berry Tart