Author Notes
This recipe makes use of Martha's original shortbread crust recipe, but with a new introduction. Traditional whipped cream topping is flavored with lavandar for a delicate twist. —slulibby
Ingredients
- crust
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6 ounces
broken shortbread cookies
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2 ounces
almonds
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1/4 cup
sugar
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4 tablespoons
melted butter
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2 teaspoons
poppy seeds
- filling
-
5 ounces
room temperature cream cheese
-
1 cup
lemon curd
-
1/2 cup
heavy whipping cream
-
1 teaspoon
dried lavandar
-
1 tablespoon
powdered sugar
-
1 tablespoon
lemon zest
Directions
-
Heat oven to 350 degrees. In a food processor, grind the cookies into a course crumb. Add the almonds, and sugar, processing until mixture becomes a fine.
Add butter and seeds and process until mixture holds together.
-
Press mixture into bottom and up sides of a 9-inch tart pan with removable bottom. Place in freezer untill chilled before baking for 15 to 20 minutes. Transfer to a wire rack, and let cool.
-
In a bowl, combine the cheese and curd.
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In a sauce pan, heat the cream and lavandar to a simmer & let seep for 2 minutes. Remove from heat. Strain mixture and chill.
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beat cream and sugar with an electric mixer until soft peaks form.
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In the bottom of the tart shell, spread the cheese and lemon mixture. Top with the whipped cream and zest.
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