Lemon Cream Berry Tart

Lemon Cream Berry Tart with Pecan Shortbread

crust:

  • 1 cup pecans
  • 1 3/4 cup all-purpose flour
  • 1/4 cup powdered sugar
  • 1 teaspoon salt
  • 10 tablespoons cold, unsalted butter
  • 1 egg yolk

filling:

  • 1 pound cream cheese, room temperature
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla
  • zest and juice of 1 small lemon
  • 1/4 teaspoon nutmeg
  • 1 1/2 cups heavy whipping cream, cold
  • fresh berries


Crust:

In a food processor, grind the pecans for about 30 seconds until finely chopped.  Add the flour, sugar and salt and pulse a few times to combine.  With the processor running, add the butter, a tablespoon at a time, just until moistened and crumbly.  Add the yolk and pulse a few times to incorporate.  The mixture should resemble moist cornmeal.

Spray a 9-inch round tart pan with a removable bottom with non-stick spray.  Pile the dough crumbs into the pan, and spread out to the edge.  Firmly press down against the bottom and up the sides of the pan.  Freeze for 30 minutes.

Preheat the oven to 350.  Spray a piece of foil with non-stick spray and place the foil, greased side down, against the frozen crust, fitting it closely to the crust.  Fill the foil with pie weights or dried beans and bake for 25 minutes.

Carefully remove the foil and bake crust, uncovered, for an additional 10-15 minutes, until golden brown.  Set pan in the refrigerator to cool completely.

 

Cream Cheese Filling:

In the bowl of your stand mixer fitted with the whisk attachment, beat the cream cheese, powdered sugar, vanilla, nutmeg, lemon zest and lemon juice.  Slowly drizzle in the cream and beat on high speed until smooth, fluffy and thick.  Spread the filling into the cooled crust, and refrigerate for 2-4 hours to set up.  Pile the top with fresh berries before serving.

 

Yields 8-12 servings

 

Recipe from Curly Girl Kitchen

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