Description
This No Fuss Lemon Tart combines a crunchy pretzel and graham cracker crust with a silky, zesty lemon cream filling, topped with fresh mixed berries for a bright, refreshing dessert that's easy to make and perfect for any occasion.
Ingredients
Crust
- 8 full size graham cracker sheets (about 1 cup crushed into crumbs)
- 1 cup salted pretzel twists
- 6 tablespoons salted butter, melted
- 2 tablespoons honey
Lemon Cream Filling
- 3 1/2 cups heavy cream
- 1/3 cup honey (additional)
- 2 tablespoons lemon zest
- 1/3 cup lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
Topping
- 2 cups mixed fresh berries
Instructions
- Preheat and Prepare Crust: Preheat the oven to 350°F. Pulse the graham crackers and pretzels in a food processor until they become semi-fine crumbs. Add the melted butter and 2 tablespoons of honey and pulse again until the mixture holds together like dough.
- Form and Bake Crust: Press the crumb mixture firmly into an 8 or 9 inch tart pan with a removable bottom, forming an even crust layer. Bake in the oven for about 8 minutes until toasted and fragrant. Remove from oven and let cool slightly.
- Make Lemon Cream Filling: In a large pot, combine the heavy cream, remaining 1/3 cup honey, and lemon zest. Bring the mixture to a boil over high heat, then allow it to boil gently for 5 minutes without stirring. Remove from heat and whisk in the lemon juice, vanilla extract, and a pinch of salt. Let the filling cool for 10 minutes.
- Assemble Tart: Pour the cooled lemon cream filling carefully into the baked crust. Cover the tart and refrigerate for at least 1 hour or until the filling is set and chilled.
- Serve: Remove the tart from the pan. Top with fresh mixed berries just before serving to add vibrant color and refreshing flavor.
Notes
- Press the crust mixture firmly for a compact and sturdy base.
- Use a tart pan with a removable bottom for easy serving.
- Allow the filling to cool slightly before pouring into the crust to avoid melting the crust.
- The tart is best served chilled the same day but can be refrigerated up to 1 day.
- For a dairy-free option, substitute coconut cream for heavy cream and use a vegan butter alternative.
