The end of summer means using up all of the freshest lemons you can get your hands on! This lemon tart will quickly become your new go-to recipe for dinner parties and bake sales. The best part? The crust is made from Dark Chocolate Cocoa Skinny Dipped almonds. Yum!
Ingredients for a 6 inch tart shell:
For the crust -
2/3 cup almond meal
1/2 cup Cocoa Skinny Dipped Almonds
1/3 cup sugar
3 tbsp butter
Pinch of salt
For the lemon cream -
1/2 cup fresh lemon juice
Zest of one lemon
1/3 cup sugar
2 eggs
1tbsp flour (or corn starch)
Method for the crust -
1. Preheat the oven to 375°F (190°C).
2. Place all the ingredients in a food processor and pulse until a soft dough is formed.
3. Use a drinking glass to push the dough evenly into the bottom of the tart shell and all the way up the sides.
4. Bake for 10 minutes and let cool.
Method for the lemon cream -
1. In a small saucepan, bring the lemon juice and the zest to a boil.
2. In a medium bowl, whisk the 2 eggs with the sugar. Then add the flour (or corn starch) and continue to whisk until incorporated.
3. Pour the hot lemon juice over the eggs mixture, whisk and pour everything back into the saucepan.
4. Over a low heat, whisk continuously until the mixture thickens, before removing from the heat.
5. Fill the tart shell with the lemon cream and cool completely in the fridge.
6. Once set, decorate with Cocoa Skinny Dipped Almonds (entire almonds and crushed), lemon pieces, meringue, edible flowers, etc.
For the crust -
2/3 cup almond meal
1/2 cup Cocoa Skinny Dipped Almonds
1/3 cup sugar
3 tbsp butter
Pinch of salt
For the lemon cream -
1/2 cup fresh lemon juice
Zest of one lemon
1/3 cup sugar
2 eggs
1tbsp flour (or corn starch)
Method for the crust -
1. Preheat the oven to 375°F (190°C).
2. Place all the ingredients in a food processor and pulse until a soft dough is formed.
3. Use a drinking glass to push the dough evenly into the bottom of the tart shell and all the way up the sides.
4. Bake for 10 minutes and let cool.
Method for the lemon cream -
1. In a small saucepan, bring the lemon juice and the zest to a boil.
2. In a medium bowl, whisk the 2 eggs with the sugar. Then add the flour (or corn starch) and continue to whisk until incorporated.
3. Pour the hot lemon juice over the eggs mixture, whisk and pour everything back into the saucepan.
4. Over a low heat, whisk continuously until the mixture thickens, before removing from the heat.
5. Fill the tart shell with the lemon cream and cool completely in the fridge.
6. Once set, decorate with Cocoa Skinny Dipped Almonds (entire almonds and crushed), lemon pieces, meringue, edible flowers, etc.