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Perfect Wild Huckleberry Lemon Cream Tart with Almond Shortbread Crust

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A delightful tart featuring a buttery almond shortbread crust, tangy lemon cream filling, and fresh wild huckleberries. This easy homemade dessert balances sweet and tart flavors for a crowd-pleasing treat.

Ingredients

Scale
  • 1 1/4 cups (150g) almond flour
  • 3/4 cup (95g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon salt
  • 10 tablespoons (140g) unsalted butter, cold and cubed
  • 1 large egg yolk, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (240ml) heavy cream
  • 8 ounces (225g) cream cheese, softened
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 1/4 cup (60ml) fresh lemon juice (about 2 lemons)
  • Zest of 2 lemons
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (200g) wild huckleberries (fresh or frozen, thawed)
  • 2 tablespoons powdered sugar (optional, for dusting)

Instructions

  1. Prepare the Almond Shortbread Crust: In a food processor, pulse almond flour, all-purpose flour, sugar, and salt until combined. Add cold cubed butter and pulse until mixture resembles coarse crumbs with pea-sized bits. Add egg yolk and vanilla extract, pulse until dough starts to come together. (Alternatively, mix by hand using a pastry cutter.)
  2. Form and Chill the Crust: Press dough evenly into bottom and sides of a 9-inch tart pan, edges about 1/4-inch thick. Wrap with plastic wrap and chill in fridge for at least 30 minutes.
  3. Blind Bake the Crust: Preheat oven to 350°F (175°C). Line chilled crust with parchment paper and fill with pie weights or dried beans. Bake 15 minutes, remove parchment and weights, bake another 10 minutes until golden brown. Let cool slightly.
  4. Make the Lemon Cream Filling: Beat softened cream cheese with sugar until smooth. Add eggs one at a time, beating well after each. Mix in lemon juice, lemon zest, vanilla extract, and heavy cream until smooth and pourable.
  5. Bake the Tart with Filling: Pour lemon cream filling into pre-baked crust. Bake at 325°F (160°C) for 25-30 minutes until filling is just set but slightly jiggly in center. Edges should be firm and lightly golden.
  6. Cool and Add Wild Huckleberries: Cool tart completely at room temperature, then refrigerate at least 3 hours to set. Just before serving, scatter wild huckleberries on top and dust with powdered sugar if desired.

Notes

Chill the dough to prevent shrinking and ensure a flaky crust. Use pie weights during blind baking to avoid puffing. Cover crust edges with foil if browning too quickly. Pour filling through a fine sieve for smooth texture. Add wild huckleberries just before serving to keep them fresh and prevent sogginess. For gluten-free crust, substitute all-purpose flour with almond or gluten-free flour. For dairy-free, use coconut cream and dairy-free cream cheese alternatives.

Nutrition

Keywords: wild huckleberry tart, lemon cream tart, almond shortbread crust, easy tart recipe, summer dessert, berry tart, homemade tart

Find it online: https://lumalunch.com/perfect-wild-huckleberry-lemon-cream-tart-recipe-easy-homemade-almond-shortbread-crust/