No Fuss Lemon Tart

Traditionally, lip-puckering lemon tarts are made with lemon, eggs, cream, butter and sugar. This tart is named “no fuss”  because it has just 4 ingredients! Cream. Lemon. Honey. Vanilla. The result is a mildly tangy, creamy tart that is topped with sweet berries and mint. The crust is made with graham crackers and pretzels for a sweet and savory base.

No Fuss Lemon Tart

8 graham cracker sheets
1 cup salted pretzel twists
6 tablespoons salted butter, melted
2 tablespoons + 1/3 cup honey
3 1/2 cups heavy cream
1 tablespoon lemon zest + 1/3 cup lemon juice
1 teaspoon vanilla extract
2 cups mixed fresh berries
Mint Leaves

Preheat the oven to 350.

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.

Meanwhile, combine the heavy cream, remaining 1/3 cup honey, and lemon zest in a large pot. 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.

Carefully pour the lemon cream into the baked crust. Cover and chill 1 hour or until set. Before serving, top with fresh berries and mint leaves.

Adapted from: Half Baked Harvest