We always have a chocolate bunny cake, so that’s why I go for fruity when making a dessert for my family’s Easter celebration.
I love lemon. Lemon in savory dishes, lemon in desserts, lemon in drinks…you name it. If there’s lemon in it, chances are I like it…a lot!
You might also know by now that I love making tarts. Much easier than pies, in my opinion, and they turn out much fancier looking! It’s a win-win.
Another one of my favorite flavors when it comes to desserts is Almond. Almond cookies, croissants (!!), paste, cake, coffee…oh yes. Definitely a go-to flavor for me. Not to mention just snacking on raw almonds. Perfect snack.
I started with a classic sweet tart dough (pate sablee) recipe. Swapped half of the flour out for almond flour, and slightly reduced the sugar and butter.
The filling is a simple lemon curd (a lighter version even!), with freshly whipped cream folded in to create a velvety light lemon mousse.
As far as the berries? My sous chef (Brian) sliced up the strawberries for me and I just sort of winged it on the design! The green tops of the strawberries actually were looking nice so I decided to use those as well for decor.
Almond Tart Crust
adapted from the TartineTartine cookbook
- 4 Tbsp butter, room temp (if using unsalted, add 1/8 tsp salt)
- 3 T sugar (I used organic cane sugar)
- 1 egg, room temp
- 1 cup all purpose flour
- 1 cup almond flour (blanched almond flour/meal, not the TJ's almond meal)
Form into a ball, wrap in plastic wrap, and chill for at least 2 hours.
When ready to bake, heat the oven to 325. Take out your dough. Flour your working surface, your rolling pin, and a little on your dough ball. Roll out dough until just larger than your tart pan. My pan is roughly 8”x11”, but you could also use a round 9” pan.
I use a floured spatula to loosen the dough from the counter, roll it onto the rolling pin and then transfer it to the tart pan.
Lightly push dough into the pan, and use excess pieces to patch broken spots until the pan is nicely covered.
Poke a few holes in the bottom with a fork.
Bake for 12-15 min until just barely golden. Mine had hardly even changed color. Let cool.
adapted from Cooking Light
- 2/3 cup sugar
- 1 Tbsp lemon zest
- 2 eggs
- 1/2 cup fresh lemon juice
- 2 Tbsp butter
- I batch Lemon Curd
- 8 oz Heavy Cream
- 2 Tbsp sugar
- tart shell
- lemon mousse
- berries (sliced strawberries, blueberries, and/or raspberries)
Lick the lemon mousse off those bowls, beaters, and spatulas…you earned it!!
There was only 1 tiny piece left of this tart by the end of the day yesterday! It was cool, creamy, refreshing, and not too sweet!!
I would also even go so far as to say that this dessert is somewhat on the healthy side of the dessert spectrum. There is not much sugar, as far as tarts and pies usually go, and the filling is very light and fluffy.
This may be my new favorite Easter dessert…I think it may show up again next year, if not sooner!!