Creamy Lemon Raspberry Fresh Tart, Cinnamon Nut Crust

My mind is distracted, and living in a future Spring-time world where it is warm and sunny, filled with bright blooms and greenery. In an effort to achieve some sort of real world manifestation of my daydream, fresh, fruity, refreshing flavors with a sprightly pop are what’s on the agenda for today’s taste. This colorful tart looks fabulous and professional, but is actually a super simple dessert option when you’re looking to impress your guests on the fly. The custard filling flavor can be easily swapped out if you’re looking for something a little more subtle than lemon. Another favorite of mine is creamy coconut: swap coconut milk & sweetened coconut flakes instead of the milk, lemon juice & zest.  

The crunchy nut crust gives a rich compliment to the zesty lemon filling. A nonstick tart pan with a removable bottom is your best bet to cleanly get the tart out of the pan for the ultimate display of confectionary splendor. For this tart, I’ve used an 8” wide x 2” thick round pan. When you’re baking off the crust be sure to place it on a baking sheet to catch any melted butter that may run off. As a final tip, make sure to fully dissolve the cornstarch so that there are no clumps when making the filling for a silky smooth result. This tart needs to set for at least one hour before serving, but can also be made the day before and held overnight. 

CREAMY LEMON TART with CINNAMON NUT CRUST & FRESH RASPBERRIES

Ingredients for crust:

·       1 c. chopped pecans

·       1 c. chopped almonds

·       1/3 c. sugar

·       1 stick butter, melted

·       1 c. flour

·       1 tsp. ground cinnamon

·       1 tsp. vanilla extract

·       pinch kosher salt

1. In the bowl of a food processor, pulse together all ingredients, until a crumbly mixture comes together and is the texture of wet sand (but not so fine).

2. Firmly press the mixture into a tart pan with a removable bottom, working your way around the sides forming a crust about ½ inch thick. Bake at 350 degrees F. for 15 minutes until golden brown. Remove from oven, and refrigerate until cool, and ready to use. 

Ingredients for filling:

·       3 lemons- for juice and zest

·       1 c. sugar

·       10 large egg yolks

·       4 Tbs. corn starch

·       2 c. heavy cream

·       1 tsp. vanilla extract

·       1 pinch kosher salt

·       fresh raspberries, rinsed & patted dry

1. Zest one of the lemons entirely. Place the egg yolks, sugar, and vanilla extract into a bowl, and whisk until mixture is thick and creamy.

 2. In a separate smaller bowl, stir the cornstarch into the cream until it is smooth and there are no remaining lumps. Then, add it, along with the lemon juice and a pinch of salt to the egg mixture. Stir to combine thoroughly.

3. Pour the mixture into a saucepan, and place over medium heat. Cook, stirring constantly, until mixture is thick enough to coat the back of a spoon, and small bubbles form around the side of the pan. Continue stirring and allow custard to simmer gently like this for 3 minutes, but do not boil. 

4. Remove pan from heat, and continue stirring while off heat for another 2-3 minutes. Pour the lemon custard mixture into the prepared nut crust tart pan.

5. Allow the tart to set for at least 1 hour before serving. Garnish with fresh raspberries, as desired.