Lemon Tart with Whipped Cream & Berries

- Makes 1 large tart

Here is a classic lemon tart recipe that’s not just easy to make but also finger-lickin’ good. There is no need to worry about handling pastry at all here. The tart recipe is fool-proof and super-easy to put together with simply regular digestives/graham crackers or their GF version and a few other staple ingredients. Filled with lip-puckering lemon curd and sweet whipped cream, it’s a lemon lover’s dream.

Ingredients for Lemon Tart with Whipped Cream & Berries

Crust:
1 cup (110g) Almond Flour
108g GF graham crackers or GF digestives
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons honey
57g unsalted butter, melted
9” Tart Pan

Lemon Curd:
150 g caster sugar
2 tablespoons lemon zest
110g freshly squeezed lemon juice (3-5 lemons), preferably organic
1 egg
4 egg yolks
100 g butter, unsalted, at room temperature - cut in pieces

Whipped Cream:
200ml heavy whipping cream, very cold
1.5 tablespoons confectioners (powdered) sugar
1/3 teaspoon vanilla extract

Garnish:
1 cup berries of your choice
A few mint leaves

Recipe

Preheat oven to 350˚F (175˚C). Set an oven rack in the center position.
Measure out 110g almond flour and pour it into a large bowl - set aside.
Place the graham crackers into a sealable ziplock bag. Using a rolling pin, crush the graham crackers (or digestives) into crumbs. Pour crushed graham cracker crumbs into the bowl with the almond flour. Alternatively, use a food processor to crush the biscuits into crumbs.
Add the cinnamon and salt to the bowl - stir to combine well. Add the melted butter and honey - stir until the mixture looks like wet sand.
Place the mixture into a large lightly greased tart pan. Place tart pan onto a baking sheet and bake the crust for 10-12 minutes, until the crust starts to turn golden brown.
To make Lemon curd: In a medium bowl, mix the sugar, lemon zest, lemon juice, egg and egg yolks together - set aside. Place the bowl over a saucepan of simmering water and stir continuously for 10-15 minutes until the mixture is thick enough to coat the back of a spoon. Half way through, add the butter and continue to whisk. Take care not to allow the mixture to get too hot, or the eggs will scramble.
Pour the lemon curd through a fine mesh strainer to strain out the lemon zest. Then, pour into the baked tart in the pan. Distribute evenly using a spatula. Bake for 10 minutes at 160°C.
To make whipped cream: Freeze or refrigerate your mixing bowl and your electric whisk attachment 10-15 minutes prior to beating the whipping cream. Keep cream refrigerated until ready to use; the colder it is, the better it whips.
Using the cooled electric whisk, beat heavy whipping cream in the cooled bowl, on high speed until soft peaks form. Next, add powdered sugar and vanilla extract; continue to beat on high speed until stiff and spreadable. Don’t over-beat it or it will separate.
Spread or pipe whipped cream onto cooled tart. Decorate with berries and mint leaves, as per your liking. Chill until ready to serve.