Layered Lemon Cream Tart with Toasted Almond Crust

By courtneyepowell

Requires 9-in spingform pan

Ingredients

• Crust:
• 1 1/2 c rolled oats
• 1/4 c blanched unsalted almonds
• 1/3 c unsweetened apple butter
• 1/4 c unsalted almond butter
• Pinch sea salt
• Baked Lemon Layer:
• 1 vanilla bean
• 1/2 c egg whites
• 1/4 c fresh lemon juice
• 1/4 c strained low-fat plain yogurt
• 1/4 c raw honey
• Lemon Cream Layer:
• 1 vanilla bean
• 8 oz low-fat cream cheese (3/4 c)
• 1/2 c strained low-fat plain yogurt (Note: strain yogurt overnight until very thick)
• 1 large lemon, juiced and zested (1/3 c juice), divided
• 1/4 c raw honey
• 1 c fresh blueberries and/or blackberries
• Note: while you may have unsweetened applesauce on hand, try making this recipe with apple butter instead - it's thicker and better for binding.

Details

Servings 12

Preparation

Step 1

1. Prepare crust. Preheat oven to 350. Line a baking tray with parchment paper. Arrange oats and almonds on baking sheet in a single layer. Place into oven and bake 10-12 mins or until golden brown. Remove from oven and let cool to room temperature. In a food processor, combine toasted oats and almonds, apple butter, almond butter and salt. Puree until almost smooth and sticky. Press crust mixture evenly into the bottom of the springform pan. Cover with plastic wrap and refrigerate for 1 hour. (Crust may be prepared ahead and kept, covered and refrigerated, for 24 hours.)
2. Meanwhile, prepare Baked Lemon Layer. Split vanilla bean in half lengthwise. Using the dull side of a small knife, scrape inside of pod to remove seeds. Place seeds into a small mixing bowl, discarding pod. Add egg whites, lemon juice, yogurt and honey and whisk until combined. Once crust has set, pour mixture into crust and bake at 350 for 25 mins, until golden brown on top and egg mixture is cooked completely and firm. Remove from oven and let cool to room temperature. Cover and refrigerate utnil cooled completely, about 30 mins.
3. Next, prepare Lemon Cream Layer. Split vanilla bean in half lengthwise. Using the dull side of a small knife, scrape inside of pod to remove seeds. Place seeds into a small mixing bowl, discarding pod. Add cream cheese, yogurt, lemon juice and honey to food processor and pulse until combined and smooth. Add lemon zest and pulse again to mix thoroughly.
4. Once crust and first layer are cool, pour lemon-cream cheese filling into pan and smooth with a spatula until even. Cover and refrigerate for a minimum of 2-3 hours or overnight until set.
5. To serve, using a knife, carefully loosen the tart from the sides of the pan. Remove sides of springform pan. Fill a pitcher or bowl with warm water. Using a sharp knife, slice tart into 12 wedges, dipping knife into water and carefully wiping it clean and dry with a towel after each slice. Garnish each slice with a few berries and additional lemon zest, if desired. Serve immediately. Tart may be kept, covered in refrigerator for up to 2 days.

Top It!
If you'd like to add even more color and pizzazz to this tart, try garnishing it with a simple, tangy raspberry coulis. Puree 2 pints fresh raspberries, 3 T raw honey and 1 T fresh lemon juice in a food processor. Strain through a fine mesh strainer, if desired, and refrigerate until needed. Spread a spoonful per slice before serving.