Strawberry Tart with Limoncello Cream and Toasted Almonds

Well it's been two months since I've been missing in the blogging world... Did you notice?  :-)  I have a whole set of good excuses to give you for my absence but I'll spare you and instead, will share a good recipe... Bon Appetit!  Caroline

Strawberry Tart with Limoncello Cream and Toasted Almonds

Crust:

2 tablespoons sliced almonds, toasted and cooled

¾ cup flour

¼ cup powdered sugar

Pinch of salt

4 tablespoons cold unsalted butter, cut into ½-inch cubes

1 large egg yolk

3 ½ tablespoons olive oil

  

Custard:

1/3 cup lemon juice

2 tablespoons Limoncello

½ cup milk

1/3 cup cream

Pinch of salt

1 large egg

2 egg yolks

¼ cup granulated sugar

1 tablespoon flour

1 tablespoon cornstarch

½ teaspoons vanilla extract

Tart:

1 ½ pints strawberries, stemmed

2 tablespoons red currant jelly

¼ cup sliced almonds, toasted

Preheat the oven to 425ºF.  Make the tart crust:  Pulse the almonds with flour, sugar, and salt to a fine powder in a food processor.  Add the butter and pulse until the mixture resembles a coarse meal with some small (roughly pea-size) butter lumps.

            Add the yolk and oil and pulse until just incorporated and a very soft dough has formed.

            Spread the dough evenly over the bottom and up the side of a 9-inch tart pan with removable bottom.  Chill until firm, about 30 minutes.

            Line the shell with parchment paper and fill with pie weights.  Bake the shell for 10 minutes.  Remove the parchment paper and pie weights and bake another 5 minutes or until golden brown.  Transfer to a rack to cool completely, about 30 minutes.

            (May be made the day before and kept covered at room temperature.)

            Make the custard:  In a small saucepan, bring the lemon juice, Limoncello, milk, cream and salt to a boil. 

In a medium bowl, whisk together the egg, egg yolks, sugar, flour and cornstarch.  Whisk in the hot lemon mixture and return to the pan.  Bring back to a boil, whisking constantly, and boil for 1 minute.  Remove from the heat and whisk in the vanilla. 

Pour the custard into the prebaked tart crust and cool.

Arrange the strawberries on top of the custard, cut side down. Sprinkle the almonds in between the berries.  Heat the red currant jelly and brush over the berries. 

(May be made 3 hours ahead and kept refrigerated.)

Serves 6-8