CE's Layered Lemon Cream Tart with Toasted Almond Crust

By courtneyepowell

Ingredients

• Crust:
• 1 1/2 cups rolled oats
• 1/4 cup blanched unsalted almonds
• 1/3 cup unsweetened apple butter
• 1/4 cup unsalted almond butter
• pinch sea salt
• Baked Lemon Layer:
• 1 vanilla bean
• 1/2 cup egg whites
• 1/4 cup fresh lemon juice
• 1/4 cup strained low-fat plain yogurt (I used Greek Yogurt)
• 1/4 cup raw honey
• Lemon Cream Layer:
• 1 vanilla bean
• 8 oz cream cheese
• 1/3 cup strained low-fat plain yogurt (I used Greek Yogurt)
• 1 large lemon, juiced and zested (1/3 cup juice)
• 1/4 cup raw honey
• 1 cup fresh berries

Details

Servings 12

Preparation

Step 1

Preheat oven to 350F. Line a baking sheet with parchment paper. Arrange oats and almonds on baking sheet. Place into oven and bake 10 to 12 minutes, or until golden brown. Remove from oven and let cool to room temperature.

Make the crust. 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 springform pan. Cover with plastic wrap and refrigerate for 1 hour.

Make the 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 minutes, 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 until cooled completely, about 30 minutes.

Make the 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 the bowl of a food processor, 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.

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 to 3 hours or overnight until set.

Top with berries and serve.