Lemon Almond Tart has ground almonds in the tart crust. A lemony curd-like filling is baked in the nut infused tart, then garnished with fresh whipped cream and grated lemon zest. A perfect dessert for Spring or anytime you want a light dessert. Easy to make too!
How to Make a Lemon Almond Tart
First begin with making the almond crust. Grind the almonds in a food processor with steel blade until finely ground. Add flour, sugar and butter, process until crumbly. Add egg and juice, process until dough forms a ball. Wrap dough in plastic wrap, chill one hour. Make sure you use a good quality real butter.
After chilling, roll out on floured surface to 1/4″ thickness. Dough will be soft, try not to add additional flour. If it is too sticky return to refrigerator to chill another 15 minutes.
Lightly spray with cooking spray a 4″ round tart pan with remove-able bottom. Press dough into tart pan, pressing dough up the sides of the pan. Return the crust in refrigerator until ready to fill with filling.
Making the Filling:
Preheat oven to 325. In large mixing bowl, combine sugar, flour and lemon juice. Beat to combine. Add eggs, one at a time, beat after each addition until rich and creamy looking. Add melted butter and mix to blend. Pour filling into Almond Crust shells.
Bake little tarts for 30-35 minutes or until filling is set. Bake the tarts on a baking sheet lined with parchment paper in case of filling over flow.
Tip: Fill tart shell with filling 3/4 full. Filling will not rise. It is more like a custard.
Remove from oven and allow to cool on a cooling rack. Chill until ready to serve.
How to Serve the Tart:
Right before serving, remove tart from mini pan and place on a dessert plate. Dollop each tart with fresh whipped cream and fresh mint leaves. You can also grate lemon zest over the whipped cream.
Lemon Almond Tart Recipe
Ingredients:
1 unbaked almond crust recipe-chilled 1 hour*
1-1/4 cups granulated sugar
2 Tablespoons all purpose flour
1/3 cup lemon juice from concentrate
3 large eggs
½ cup butter, melted, no substitutes
1 teaspoon lemon zest, optional
Garnish: lemon zest, mint or parsley leaf, assorted berries
Whipped Cream
1 cup chilled heavy whipping cream
4 tablespoons confectioner’s sugar
1 teaspoon vanilla or creme bouquet extract
Crust Recipe*
¼ cup slivered almonds
1 cup all purpose flour
¼ cup granulated sugar
½ cup butter, softened, no substitutes
1 egg
1 teaspoon lemon juice from concentrate
In food processor, process almonds until ground. Add flour, sugar and butter, process until crumbly. Add egg and juice, process until dough forms a ball. Wrap dough in plastic wrap, chill one hour.
Instructions:
Press chilled pastry into lightly greased 4-4” tart pans with removable bottoms. Set aside.
In large mixing bowl, combine sugar, flour and lemon juice. Beat to combine.
Add eggs, one at a time, beat after each addition.
Add melted butter and mix to blend. Pour into Almond Crust shells.
Bake at 325 for 30-35 minutes or until set. Cool on wire rack.
Make Whipped Cream:
In medium mixing bowl whisk heavy cream until to soft peaks. Add confectioners sugar and extract. Whip until cream is thick and creamy. Place in a disposable piping bag fitted with tip # 1M. Pipe whipped cream on top of cooled tarts.
To Serve: Remove sides and bottom of tart pan place on pretty dessert plate. Garnish with fresh whipped cream and mint leaves.
Yield: 4-4-inch tarts
Other Ideas You Might Like to Try:
How to make a Lemon Meringue Pie- this was my great aunts recipe. Mattie Hartung this pie is sooo good. Made from scratch deliciousness.
