This Creamy Lemon Tart with Almond Crust is a delightful dessert that perfectly balances a rich, tangy filling with a nutty, crisp crust. It’s the ideal treat for those who love a combination of sweet and zesty flavors, offering a refreshing end to any meal.
This lemon tart has become a favorite in our household, especially during spring and summer when we’re craving something light and refreshing. My family adores the creamy, citrusy filling that pairs so beautifully with the almond crust. I remember the first time I made this for a family gathering – the tart was gone within minutes, with everyone asking for the recipe. Now, it’s a staple at our family dinners, especially when we want to impress guests with a dessert that looks and tastes like it came from a fancy bakery.
Why This Creamy Lemon Tart with Almond Crust?
- Nutty and Crisp Almond Crust: The almond flour crust provides a delightful crunch and nutty flavor that perfectly complements the creamy lemon filling.
- Refreshing Lemon Flavor: The tart’s filling is rich yet light, with a perfect balance of tangy lemon and sweet maple syrup.
- Simple Yet Elegant: This dessert is easy to make but has an elegant presentation, making it perfect for special occasions or whenever you want to treat yourself.
Ingredients:
Almond Crust:
- 2 cups (200 g) fine unblanched almond flour
- 1/3 cup (80 ml) coconut oil, melted
- 3 tablespoons (45 ml) maple syrup
- 1 teaspoon (3 g) ground cinnamon
Filling:
- 8 oz (225 g) softened cream cheese
- 1 cup (240 g) plain Greek yogurt
- 3 tablespoons (45 ml) maple syrup
- 2 1/2 tablespoons (37 ml) lemon juice
- 1 teaspoon (5 ml) vanilla bean paste
- 1 teaspoon (2 g) lemon zest
Directions:
Almond Crust:
- Begin by preheating your oven to 350°F (175°C). Lightly spray a 10-inch springform tart pan with cooking spray to prevent sticking.
- In a small mixing bowl, combine the almond flour, melted coconut oil, maple syrup, and ground cinnamon. Stir until the mixture is well combined and slightly sticky.
- Press the almond mixture evenly across the bottom and up the sides of the prepared tart pan, ensuring it forms a firm and even crust. If the mixture sticks to your hands, lightly oil your hands to make pressing easier.
- Use a fork to poke holes across the bottom and along the sides of the crust to prevent bubbling during baking.
- Bake the crust in the preheated oven for 12-15 minutes, or until it turns a light golden brown. Remove from the oven and allow it to cool completely.
Cheesecake Filling:
- In a medium bowl, add the softened cream cheese, Greek yogurt, maple syrup, lemon juice, lemon zest, and vanilla bean paste.
- Using a hand mixer, blend the ingredients together until the mixture is smooth and free of lumps.
- Pour the creamy filling over the cooled almond crust, using a spatula to spread it evenly across the bottom.
- For a decorative touch, top the tart with thin slices of fresh lemon and a handful of fresh raspberries.
- Place the tart in the refrigerator to chill and set for 1-2 hours before serving.
Notes:
- Substitution Tips: If you prefer, you can use honey instead of maple syrup for a different flavor profile. Additionally, swap out the Greek yogurt for a dairy-free alternative to make the tart dairy-free.
- Make Ahead: This tart can be made a day in advance and stored in the refrigerator until ready to serve, making it a convenient option for entertaining.
- Serving Suggestion: Serve this tart chilled with a side of fresh berries or a dollop of whipped cream for an extra indulgence.
