by slulibby
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my 16 recipes »
slulibby's Notes:
6 ounces broken shortbread cookies Ask a question about this ingredient
2 ounces almonds Ask a question about this ingredient
1/4 cup sugar Ask a question about this ingredient
4 tablespoons melted butter Ask a question about this ingredient
2 teaspoons poppy seeds Ask a question about this ingredient
5 ounces room temperature cream cheese Ask a question about this ingredient
1 cup lemon curd Ask a question about this ingredient
1/2 cup heavy whipping cream Ask a question about this ingredient
1 teaspoon dried lavandar Ask a question about this ingredient
1 tablespoon powdered sugar Ask a question about this ingredient
1 tablespoon lemon zest Ask a question about this ingredient
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.
Ask a question about this stepPress 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.
Ask a question about this stepIn a bowl, combine the cheese and curd.
Ask a question about this stepIn a sauce pan, heat the cream and lavandar to a simmer & let seep for 2 minutes. Remove from heat. Strain mixture and chill.
Ask a question about this stepbeat cream and sugar with an electric mixer until soft peaks form.
Ask a question about this stepIn the bottom of the tart shell, spread the cheese and lemon mixture. Top with the whipped cream and zest.
Ask a question about this stepThanks. Lately I find that I have really been into using herbs and spices in different ways.
Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
Love lemon and lavender together.