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Dessert Raspberries Whip Cream

Lemon Tart With Honey Almond Crust

Ingredients & Directions

1 1/2 c Flour
1/2 c Finely chopped almonds
1/2 c Cold butter, cut into 1/4
Inch cubes
3 tb Honey
6 Eggs
4 Egg yolks
1 1/2 c Milk
1 1/2 c Cream
Zest of 6 lemons
1 c Sugar

Preheat oven to 425 degrees F.

Form a well with the flour and almonds and place butter and honey in
center. Mix honey and butter together with hands to form a paste and
then mix with dry ingredients until moist dough is formed. Split in
half, wrap in plastic, and refrigerate for 30 minutes. Remove one
half and roll out to fit a 10-inch tart mold, walls included. Bake
blind with foil and beans until crisp, fifteen minutes and cool.
Lower oven to 360 degrees F. In a large mixing bowl whisk together
eggs, yolks, milk, cream, zest, and sugar and pour into pan with

Bake until set, 35 to 45 minutes, cool completely, and serve.



4 servings

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