A gorgeous Lemon Tart with a buttery, rich Macadamia Nut Crust. Decorate the top of this pretty tart with some homemade Whipped Cream. Don't forget to make your own lemon curd!
Prep Time10 minutesmins
Cook Time18 minutesmins
Total Time28 minutesmins
Course: Pies and Tarts
Cuisine: American
Keyword: lemon curd tart, lemon tart pan, macadamia cookie tart
In a food processor, pulse brown sugar, nuts and granulated sugar until finely crushed. Add flour and salt and pulse to combine. Add butter, one tablespoon at a time. Should form a sticky dough.
Press dough into bottom of a 9-inch tart pan (or use a springform pan). Bake in a 375 degree oven for 15-18 minutes. Remove from oven and cool on wire rack for 10 minutes. Remove from pan and cool completely.
When cooled, fill tart with lemon curd.
For the whipped cream, beat heavy cream with vanilla sugar on high for 2-3 minutes until soft peaks form. Pipe onto tart. ENJOY.
Notes
Lemon curd- use store bought or make homemade lemon curd using my delicoius recipe!
Vanilla Sugar- You can use powdered sugar if desired, or use my homemade vanilla sugar recipe!
Tart pan or spring form pan. A tart pan might be the traditional choice but a regular spring form cake pan works too! Line the bottom of the pan with the crust dough, gently pressing it a little up the sides.
Storing. Keep lemon tart refrigerated until ready to serve. If not enjoying right away, wait to add the whipped cream to the tart until just before serving.
Use cold butter. Place your butter in the freezer for 5 - 10 minutes before adding to the crust. Super cold butter helps create a flaky tart crust texture.