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No Fuss Lemon Tart

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A refreshing and simple lemon tart that beautifully balances sweet and tangy flavors.

Ingredients

Scale
  • 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 + 1/3 cup honey
  • 3 1/2 cups heavy cream
  • 2 tablespoons lemon zest + 1/3 cup lemon juice
  • 1 teaspoon vanilla extract
  • 2 cups mixed fresh berries

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Crush the graham crackers and pretzels in a food processor until they turn into semi-fine crumbs.
  3. Add the melted butter and 2 tablespoons of honey to the crumbs. Pulse until it holds together like dough.
  4. Press the mixture into an 8 or 9-inch tart pan with a removable bottom.
  5. Bake the crust for 8 minutes or until toasted.
  6. In a large pot, combine heavy cream, 1/3 cup honey, and lemon zest over high heat until boiling. Boil for 5 minutes and then remove from heat.
  7. Whisk in lemon juice, vanilla extract, and a pinch of salt. Allow it to cool for 10 minutes.
  8. Pour the lemon cream mixture into the baked crust.
  9. Cover the tart and chill in the fridge for 1 hour or until set.
  10. Before serving, top the tart with mixed fresh berries.

Notes

Serve with whipped cream for an extra touch. Use fresh lemons for the best flavor. Adjust sweetness by adding more honey if desired.

Nutrition

Keywords: lemon tart, dessert, no fuss, sweet, tangy

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