Lemon Custard Tart with Honey Almond Crust
This tart recipe is the perfect way to showcase the brightness of spring. It features lots of pucker worthy lemon juice and zest, and it's a one bowl, whisk-and-pour kind of filling.
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Cooking tools:
- Tart pan
- Oven
- Microwave
- Freezer
- Refrigerator
- Baking sheet
- Parchment paper
- Pastry brush
- Whisk
- Mixing bowl
- Measuring spoon
- Measuring cup
Ingredients
- 8 TBSP unsalted butter, divided
- 2 ½ cups almond flour (also known as almond meal)
- ¾ teaspoon cinnamon
- ¼ teaspoon salt
- 3 TBSP honey
- 4 large eggs plus 1 yolk
- 1 cup lemon juice (from 5-6 lemons)
- ¾ cup whole milk
- 2 teaspoons lemon zest
- 2 teaspoons vanilla
- 1 ½ cup sugar
- 1 TBSP potato starch
- Fresh raspberries, whipped cream, powdered sugar for serving (optional)
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