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Creamy Lemon Tart with Almond Crust Recipe

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4.3 from 46 reviews

This creamy lemon tart features a rich almond crust paired with a smooth, tangy cheesecake filling made from cream cheese, Greek yogurt, and fresh lemon juice. Sweetened naturally with maple syrup and enhanced with hints of vanilla and lemon zest, this refreshing dessert is perfect for spring and summer gatherings, offering a delightful balance between nutty, citrusy, and creamy flavors.

  • Total Time: 1 hour 15 minutes
  • Yield: 10 servings

Ingredients

Almond Crust

  • 2 cups fine unblanched almond flour
  • 1/3 cup coconut oil, melted
  • 3 tablespoons maple syrup
  • 1 teaspoon ground cinnamon

Cheesecake Filling

  • 8 oz softened cream cheese
  • 1 cup plain Greek yogurt
  • 3 tablespoons maple syrup
  • 2 1/2 tablespoons lemon juice
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon lemon zest

Topping

  • Fresh lemon slices, for garnish
  • Fresh raspberries, for garnish

Instructions

  1. Prepare Almond Crust: Preheat your oven to 350°F. Lightly spray a 10-inch springform tart pan with cooking spray to prevent sticking.
  2. Mix Crust Ingredients: In a small bowl, combine the almond flour, melted coconut oil, maple syrup, and ground cinnamon. Stir until all ingredients are well incorporated and the mixture becomes somewhat sticky.
  3. Form the Crust: Transfer the mixture to the prepared tart pan. Spread it evenly along the bottom and press it up the sides, making sure to pack it firmly. If the mixture sticks to your hands, lightly oil your hands to make pressing easier.
  4. Dock the Crust: Use a fork to poke holes all over the bottom and a few times on the sides of the crust. This step helps prevent bubbles during baking.
  5. Bake the Crust: Place the tart pan in the oven and bake the crust for 12-15 minutes, or until it turns lightly browned. Remove it from the oven and allow it to cool completely.
  6. Prepare Cheesecake Filling: In a medium bowl, add the softened cream cheese, Greek yogurt, maple syrup, lemon juice, lemon zest, and vanilla bean paste.
  7. Blend Filling: Using a hand mixer, blend the ingredients until the mixture is smooth and free of lumps, ensuring a creamy texture for the tart filling.
  8. Assemble the Tart: Pour the cheesecake mixture over the cooled almond crust. Use a spatula to spread it evenly, covering the entire crust surface.
  9. Add Toppings: Arrange fresh lemon slices and raspberries on top of the filling for a decorative and flavorful touch.
  10. Chill and Serve: Refrigerate the tart for 1-2 hours to allow the filling to set firmly. Serve chilled for the best taste and texture.

Notes

  • If the crust mixture is too sticky to handle, adding a little extra coconut oil to your hands will help with pressing.
  • You can substitute maple syrup with honey if preferred, but it may slightly alter the flavor profile.
  • For a dairy-free version, replace cream cheese and Greek yogurt with plant-based alternatives.
  • Make sure the cream cheese is softened to room temperature for easier blending and a smoother filling.
  • This tart is best served chilled but can be stored in the refrigerator for up to 3 days.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Low Lactose

Find it online: https://allyumcooks.com/creamy-lemon-tart-with-almond-crust-recipe/