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Categories:
graham cracker crumbs butter sugar cinnamon cardamom Lemon Curd whipped cream red currant blueberries fresh blackberries fresh raspberry
Viewed: 34 - Published at: 5 years agoIngredients
- 1 3/4 cups graham cracker crumbs
- 8 tablespoons butter (1 stick)
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon cardamom (optional)
- 1 1/4 cups lemon curd (10oz)
- 4 cups whipped cream (1 pt Heavy Cream, beaten to stiff peaks, or, 1 - 10 oz tub of Cool Whip topping)
- 2 tablespoons red currant jelly
- 1 pint fresh blueberries
- 1/2 pint fresh blackberries
- 1/2 pint fresh raspberry
Method
- Melt stick of butter in the microwave (20-30 seconds on high).
- Blend together Graham Cracker crumbs, sugar, butter, cinnamon, and cardamon (if using) until it is well incorporated and looks like wet sand.
- Press half the mixture into the sides of a tart pan or pie plate using a measuring cup and your thumb to form the edge. Then press the rest of the mixture into the bottom for the base, and pressing firmly and sealing with the sides.
- Put the crust shell into the refrigerator to set up while you construct the fillings.
- In a medium bowl, beat lemon curd with a whisk until it is broken up and easily spread.
- Fold 1/3 of the Whipped Cream into the lemon curd until well incorporated.
- Fold in the remaining cream mixture until combined, and set aside.
- Spread the Lemon mixture into the prepared crust (doesn't need to be perfect - you're gonna cover it with the berries), and place back in the fridge.
- In a microwave safe bowl, melt Red Currant Jelly (approx 45-60 seconds on high).
- Pour all the berries into the bowl and coat the berries by tossing them with a rubber spatula - taking care not to damage or break up the berries.
- Spread berries over top of the custard mixture, pressing into place.
- Wrap the tart in plastic wrap until ready to serve.
