Manageability – Fussed.
Valentine’s Day is coming up, you fools. And before trying to figure out what COVID Valentine’s Day dinner will look like, or go killing a bunch of gangsters in a Chicago garage with your tommy gun, you should make Half Baked Harvest’s No Fuss Lemon Tart. Although, I should warn you, I was a little bit fussed.
Preparing the crust is no problem. Just pulse that shit up, and make sure you have a tart pan with a removable bottom. And be sure to push the crust all the way up the sides of the pan before baking. I just got these heart-shaped ones from Amazon, because I’m cute as a button. The tart mix was kinda the fuss because the heavy cream will boil up really big. This is why Half Baked (accurately) warns you to prepare this in a much bigger pot than you need, or you’ll be cleaning up boiled cream all over your stove like a real dunce. But after that, just pour the mix into the crust and set aside for a while. This recipe is so easy you can sass yours up with some heart-shaped strawberries or raspberries, a few small flowers, or IDK some glitter? Do whatever you want, I’m not in charge of you.
And there you have it. Now you don’t gotta get your dumb husband anything for V-day. What a sucker.
Ingredients
- 8 full size graham cracker sheets (about 1 cup once crushed into crumbs)
- 1 cup pretzel “twists”, which is just pretzels
- 6 tablespoons salted butter, melted
- 2 tablespoons + 1/3 cup honey
- 3 1/2 cups heavy cream
- If I were a rapper, I think my name would be “heavy cream”.
- 2 tablespoons lemon zest + 1/3 cup lemon juice
- 1 teaspoon vanilla extract
- 2 cups mixed fresh berries
Instructions
- Preheat the oven to 350 degrees F.
- To make the crust. In a food processor, pulse the graham crackers and pretzels into semi-fine crumbs. Add the butter and 2 tablespoons honey and pulse until the mixture holds together when pinched and starts to look like dough. Insert Homer Simpson joke here. Press the dough into an 8 or 9 inch tart pan with a removable bottom to form a flat, even crust. Transfer to the oven and bake until toasted, about 8 minutes.
- Ours was a heart-shaped tart pan. Booya.
- Meanwhile, combine the heavy cream, remaining 1/3 cup honey, and lemon zest in a large pot, bigger than you think you’ll need. Set over high heat and bring to a boil. Once boiling, boil 5 minutes and then remove from the heat and whisk in the lemon juice, vanilla, and a pinch of salt. Let cool 10 minutes.
- Carefully pour the lemon cream into the baked crust. Cover and chill 1 hour or until set. Before serving, remove the tart from the pan and top with fresh berries, flowers, or I don’t care… AOL free trial cds.