Berriest Lemon Tart

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Tarts on tarts on tarts on tarts. Sorry I’m the least sorry for back to back tart posts but this one is too IMPORTANT to wait any longer to share. My girl Rachel said this is in her top five favorite desserts EVER which is as close as I’m ever going to get to winning a James Beard Award. Also, it’s Rachel’s birthday- HAPPY BIRTHDAY!!

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I’ve made this GEM throughout the summer and I can’t believe I haven’t shared it until now. It’s probably because I didn’t want everyone to know just how easy this guy can be.

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First you need a graham cracker crust. The first time I tried to keep it as light as possible and was chinsy on the butter. Bad move because the crust essentially fell apart although it certainly still got eaten. Here is a tried and tested graham cracker crust that served me well when I made this for girl’s night. If you are the laziest person ever you could buy an already done tart shell which would be dumb since nothing is easier than a graham cracker crust.

You’ll need:

1/2 cup unsalted butter (just never buy salted butter ever ever), melted
14 whole graham crackers
1/3 cups sugar

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In a food processor get the graham crackers into crumb form. Then process with the butter and sugar. Give it a once over- it might need more cracker or butter to get to paste like consistency that will man the fort as the base for this tart. Press into a tart pan with a removable bottom. You want the crust to be 1/3-1/2 centimeter. Use your hands and the bottom of a measuring cup to make this even. It doesn’t need to be perfect. If it’s not sticking you can add a little water. Just make sure there are no holes. My secret here is I chill the tart shell for an hour before I bake it- this keeps it from falling apart when you slice it later. You really don’t have to do this though (it’s just me being obsessive)- just put it in the fridge for 15 minutes… this helps get the job done too.
Bake for 8-10 minutes at 375 degrees F until slightly browned. Let cool.

For the filling:
1 cup lemon curd, room temperature
2 (8 ounce) bars cream cheese, room temperature

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That’s right team. This is the filling. You can make your own lemon curd which I have done using this recipe. Or you can buy the one Whole Foods has… I have tried it both ways and no one seemed particularly more impressed when I made the lemon curd myself. Lemon curd is really easy to make though so think it over.

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So here we are…. Combine the cream cheese and lemon curd in a food processor (or by hand if you don’t have one). Pour filling into the tart shell.

 

Went too thick on the shell with this one- go for the one on top (which I didn't capture a pic of with just the filling)

Went too thick on the shell with this one- go for the one on top (which I didn’t capture a pic of with just the filling)

Top with all the worlds berries. Just accept the fact that you are going to spend at least $20 on berries to top this tart. You can do any combination you want. I’ve done blueberries, blackberries, raspberries, cherries and pomegranate seeds. I think the seeds look ridiculously good on this but you could do currants or whatever you’re jonesin for that day. Just make sure you pile them on in the center to give it some height and then work your way out.

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This is going to be a staple in your tart repertoire now.  It really is a true showstopper.  It’s perfect for summer so make it now before it’s too late!

 I still can’t believe I gave up how easy this guy is but it is Rachel’s birthday and she’ being dying for the recipe. Love you girl.

3 thoughts on “Berriest Lemon Tart

  1. Pingback: Tagliatelle with Fresh Corn, Cherry Tomatoes and Basil | Outside the Cereal Box

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