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.
Brette is the Editorial Assistant of Food52.
Love lemon and lavender together.