No Fuss Lemon Tart.

Name: No Fuss Lemon Tart.
Prep time: 15 min
Cook time: 15 min
Total time: 90 min
Yield: 8 porsi
Cuisine: Indonesian
Ingredients: 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

Made with only 4 base ingredients and a crust of sweet graham crackers, salty pretzels, and a touch of butter. Combine with the creamy lemon filling - perfection!

⏱️ 90 min 🔪 Prep: 15 min 🔥 Cook: 15 min 📊 Hard 👁️ 1 views

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Foto: Half Baked Harvest

Ingredients

8 servings

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

Steps

1. Preheat the oven to 350 degrees F. 2. To make the crust. In a food processor, pulse the graham crackers and pretzels into semi-fine crumbs. Add the butter and 2 tablespoons honey and pulse until the mixture holds together when pinched and starts to look like dough. Press the dough into an 8 or 9 inch tart pan with a removable bottom to form a flat, even crust. Transfer to the oven and bake until toasted, about 8 minutes. 3. Meanwhile, combine the heavy cream, remaining 1/3 cup honey, and lemon zest in a large pot, bigger than you think you'll need. Set over high heat and bring to a boil. Once boiling, boil 5 minutes and then remove from the heat and whisk in the lemon juice, vanilla, and a pinch of salt. Let cool 10 minutes. 4. Carefully pour the lemon cream into the baked crust. Cover and chill 1 hour or until set. Before serving, remove the tart from the pan and top with fresh berries.