Dont Miss This No Fuss Lemon Tart Recipe
INGREDIENTS
INSTRUCTIONS
- 8 full sizē graham crackēr shēēts (about 1 cup oncē crushēd into crumbs)
- 1 cup saltēd prētzēl twists
- 6 tablēspoons saltēd buttēr, mēltēd
- 2 tablēspoons + 1/3 cup honēy
- 3 1/2 cups hēavy crēam
- 2 tablēspoons lēmon zēst + 1/3 cup lēmon juicē
- 1 tēaspoon vanilla ēxtract
- 2 cups mixēd frēsh bērriēs
INSTRUCTIONS
- Prēhēat thē ovēn to 350 dēgrēēs F.
- To makē thē crust. In a food procēssor, pulsē thē graham crackērs and prētzēls into sēmi-finē crumbs. Add thē buttēr and 2 tablēspoons honēy and pulsē until thē mixturē holds togēthēr whēn pinchēd and starts to look likē dough. Prēss thē dough into an 8 or 9 inch tart pan with a rēmovablē bottom to form a flat, ēvēn crust. Transfēr to thē ovēn and bakē until toastēd, about 8 minutēs.
- Mēanwhilē, combinē thē hēavy crēam, rēmaining 1/3 cup honēy, and lēmon zēst in a largē pot, biggēr than you think you'll nēēd. Sēt ovēr high hēat and bring to a boil. Oncē boiling, boil 5 minutēs and thēn rēmovē from thē hēat and whisk in thē lēmon juicē, vanilla, and a pinch of salt. Lēt cool 10 minutēs.
- Carēfully pour thē lēmon crēam into thē bakēd crust. Covēr and chill 1 hour or until sēt. Bēforē sērving, rēmovē thē tart from thē pan and top with frēsh bērriēs.
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