STRAWBERRY LEMON TART
Fresh strawberries pair well with the tart lemon filling.
Ingredients
VANILLA WAFER CRUST
- 2 1/4 CUP CRUSHED VANILL WAFERS
- 8 TBSP BUTTER MELTED
- 1/2 TSP SALT
LEMON FILLING
- 8 OZ CREAM CHEESE
- 1/4 CUP GRANULATED SUGAR
- 1 3/4 CUP HEAVY CREAM
- 1/2 CUP POWDERED SUGAR
- 1 TSP GELATIN
- 2 LEMONS JUICED
- 2 TSP LEMON ZEST
- 8 OZ FRESH STRAWBERRIES THINLY SLICED
Instructions
VANILLA WAFER CRUST
- Place vanilla wafers in a food processor or blender and grind to a fine crumb.
- Microwave butter for 20-30 seconds until the butter is melted.
- In a separate bowl, combine melted butter into the wafer crumbs and stir until there are no dry crumbs left.
- Line the bottom of your tart pan with a parchment circle the same size of the bottomof the pan, pour the crumbs into the 9-inch tart pan and press firmly against the bottom and sides to form the crust.
LEMON FILLING
- In a medium mixing bowl, beat cream cheese until fluffy, 2-4 minutes.
- Slowly add the sugar in to the cream cheese while beating the mixture and scraping down the sides of the bowl as needed.
- Add 1/4 of a cup of heavy cream and beat until the cream cheese is liquid consistency.
- Then add all the remaining heavy cream and mix on high until it thickens.
- Sprinkle the gelatin over the lemon juice in a small bowl and set it aside for at least 5 minutes to dissolve.
- Microwave the mixture for 10-15 seconds. It should be completely liquid.
- Slowly pour the warm gelatin in a steady stream into the cream as it mixes.
- Continue to process the cream until it is the consistency of thick yogurt, about 1 minute.
- Add lemon zest and mix until combined.
- Pour mixture into the prepared crust and wrap in plastic wrap.
- Refrigerate at least 2 hours before serving or 30 minutes in the freezer if in a rush.
- Arrange sliced strawberries in rings around the top of the crust after chilling.