Spring Flavors
Every spring, my taste buds seem to make an automatic shift wanting fresh flavors. There is nothing better than something light and citrusy when the weather starts to warm up. Living in Michigan, even when late March hits, I still don't fully trust that the warm weather is here to stay but that doesn't stop me from mentally putting myself in spring. Just this past week, it reached the 60s and felt so magical that the first thing I did was start to compile a collection of delicious recipes on my Pinterest account. I'm a foody at heart and so I tend to take advantage of any opportunity to add to my recipe box.
This year, while it's still technically winter, I found a recipe from Half Baked Harvest that caught my eye and I had to give it a try. My husband's favorite type of dessert is a Key Lime pie and this one embodies those citrus flavors that I love so much but adds berries to truly capture the heart of Spring. Tieghan Gerard's recipe for her No Fuss Lemon Tart was not only beautiful to look at but absolutely delicious. If these flavors are you jam, I encourage you to head over to her website to get the original recipe. You can also continue to follow along here and see how mine turned out. When you give it a try, I'd love to hear how yours turned out.
No Fuss Lemon Tart
Author: Tieghan Gerard (www.halfbakedharvest.com)
Ingredients
8 Full Size Graham Cracker Sheets (1 cup crushed)
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
Preheat oven to 350 degrees F
Begin with crust. Pulse both graham crackers and pretzels into semi-fine crumbs using a food processor. Add butter and 2 tablespoons of honey and mix until it begins to look like dough. Press the dough into a 8 or 9 inch tart pan. (I like this one). Transfer to the over and bake for about 8 minutes or until toasted.
Separately, combine heavy cream, remaining honey and lemon zest in a large pot and bring to a boil for 5 minutes. Remove from heat and whisk in the lemon juice, vanilla and a pinch of salt. Let cool for 10 minutes.
Poor the mixture into the baked crust. Cover and chill until set.
Top with strawberries right before serving.
