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No Fuss Lemon Tart Recipe

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4.4 from 1 review

This No Fuss Lemon Tart offers a delightful combination of a crunchy, buttery crust made from graham crackers and salted pretzels, paired with a luscious and tangy lemon cream filling. Topped with fresh mixed berries, this tart is a refreshing and elegant dessert that's easy to prepare and perfect for any occasion.

Ingredients

Crust

  • 8 full size graham cracker sheets (about 1 cup once crushed into crumbs)
  • 1 cup salted pretzel twists
  • 6 tablespoons salted butter, melted
  • 2 tablespoons honey

Filling

  • 3 1/2 cups heavy cream
  • 1/3 cup honey
  • 2 tablespoons lemon zest
  • 1/3 cup lemon juice
  • 1 teaspoon vanilla extract
  • Pinch of salt

Topping

  • 2 cups mixed fresh berries

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
  2. Prepare the Crust: In a food processor, pulse the graham crackers and salted pretzels until they are crushed into semi-fine crumbs. Add the melted butter and 2 tablespoons honey, then pulse again until the mixture holds together when pinched and resembles dough. Press this dough evenly into an 8 or 9-inch tart pan with a removable bottom to form a flat crust.
  3. Bake the Crust: Place the tart pan in the preheated oven and bake for about 8 minutes, or until the crust is toasted and firm. Remove from the oven and set aside to cool slightly.
  4. Make the Lemon Cream Filling: In a large pot, combine the heavy cream, remaining 1/3 cup honey, and lemon zest. Heat the mixture over high heat and bring it to a boil. Once boiling, continue boiling for 5 minutes, then remove the pot from heat. Whisk in the lemon juice, vanilla extract, and a pinch of salt. Allow the mixture to cool for 10 minutes.
  5. Assemble and Chill: Carefully pour the lemon cream into the baked crust, smoothing the top. Cover the tart and refrigerate for at least 1 hour or until the filling is set firmly.
  6. Serve: Remove the tart from the pan gently and top with mixed fresh berries for a colorful and fresh finishing touch. Slice and enjoy!

Notes

  • Using a tart pan with a removable bottom makes it easier to release the tart without damage.
  • Ensure the lemon cream filling cools slightly before pouring to prevent soggy crust.
  • You can substitute salted pretzels with salted nuts if desired for a different texture.
  • For an extra tangy flavor, increase lemon zest by 1 teaspoon.
  • Store leftovers covered in the refrigerator for up to 2 days.

Find it online: https://recipefeastful.com/no-fuss-lemon-tart-recipe/