- 2 cups almond flour
- 1/2 teaspoon sea salt
- 1/8 teaspoon ground cardamom, split in half (two smidgens, really)
- 2 tablespoons of cold butter, cut into small chunks
- 1 egg, beaten
- 3/4 cup lemon curd (about 2/3 of a batch using this recipe)
- about a pint of fresh strawberries, washed and sliced
- 1 cup heavy cream
- 1/4 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
- In a food processor (or bowl with pastry blender) pulse almond flour, salt, and one smidgen of cardamom until it resembles a coarse meal.
- Transfer mixture to a bowl; add the beaten egg and mix with a fork until combined.
- Press dough into a tart pan (I prefer 9 inch removable bottom) until it evenly covers the bottom and a small portion of the side ridges. Poke a few holes in the bottom with a fork, cover, and refrigerate for 1-2 hours.
- This would be a good time to make the lemon curd; let it cool completely and chill in the fridge. Also a good time to slice the strawberries if you haven’t done that yet. You may also want to put a bowl and beaters into the freezer to chill before whipping the cream.
- Preheat the oven to 375. Bake the tart crust for about 12 minutes, until the edges are starting to turn golden.
- Allow the crust to cool completely.
- Spread the chilled lemon curd over the entire crust bottom.
- Arrange the sliced berries in your preferred decoration along the top of the lemon curd.
- Whip the cream, vanilla, lemon zest, and other smidgen of cardamom in the chilled bowl with the chilled beaters.
- Serve the tart with whipped cream on top.
Keep chilled if not serving right away. I wouldn’t assemble the curd and berries on the tart more than a few hours ahead of time.