• 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


  1. In a food processor (or  bowl with pastry blender) pulse almond flour, salt, and one smidgen of cardamom until it resembles a coarse meal.
  2. Transfer mixture to a bowl; add the beaten egg and mix with a fork until combined.
  3. 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.
  4. 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.
  5. Preheat the oven to 375. Bake the tart crust for about 12 minutes, until the edges are starting to turn golden.
  6. Allow the crust to cool completely.
  7. Spread the chilled lemon curd over the entire crust bottom.
  8. Arrange the sliced berries in your preferred decoration along the top of the lemon curd.
  9. Whip the cream, vanilla, lemon zest, and other smidgen of cardamom in the chilled bowl with the chilled beaters.
  10. 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.