Meyer Lemon Tart with Gingersnap Crust and Almond Whipped cream

By eveweb

Ingredients

• 2 cup(s) crushed gingersnaps
• 1/4 cup(s) dark-brown sugar
• 4 tablespoon(s) unsalted butter, melted and cooled, plus 6 more tablespoons, cut into small pieces
• 2 large eggs
• 3 large egg yolks
• 1/4 cup(s) granulated sugar
• 1/2 teaspoon(s) cornstarch
• 1/3 cup(s) (about 3 lemons) fresh Meyer lemon juice
• 3 teaspoon(s) Meyer lemon zest
• 1 vanilla bean, seeds scraped and reserved
• 1 cup(s) heavy cream
• 1 tablespoon(s) confectioners' sugar
• 1/4 tablespoon(s) almond extract

Preparation

Step 1

1.Preheat the oven to 350 degrees F. Meanwhile, in a medium bowl, combine the crushed cookies, brown sugar, and cooled melted butter with a spoon. In a 9-inch fluted tart pan with a removable bottom, press the cookie mixture in an even layer on the bottom and up the sides. Bake until fragrant, 10 minutes. Remove from the oven and transfer the pan to a wire rack to cool.
2.Increase the oven temperature to 375 degrees F. In a medium saucepan, off the heat, whisk the eggs and yolks, granulated sugar, and cornstarch to combine. Transfer the saucepan to medium-low heat. Add the lemon juice and zest, and whisk continuously until the mixture is thick enough to coat the back of a wooden spoon, 6 to 8 minutes. Remove from the heat and whisk in the butter pieces and vanilla seeds.
3.Pour the mixture into the cooled cookie shell. Transfer the tart to the oven and bake until the crust darkens slightly, about 20 minutes. Transfer to a wire rack and let the tart cool to room temperature.
4.In a medium bowl, using an electric mixer on high speed, whip the cream until soft peaks form, about 3 minutes. Add the confectioners' sugar and almond extract, and whip until the peaks are almost stiff, about 2 more minutes. Slice the tart and serve each slice with a dollop of almond whipped cream.