An easy, zesty limoncello tart with a pistachio cookie base! The perfect Summer dessert.
This tart is officially my favourite Summer dessert. It's minimal effort and made in 20 minutes so great for those hot days when you cant face cooking/baking. This is a perfect dessert to bring along to dinner parties or BBQ's! As much as I love a tart for dessert sometimes they are too much effort, so this is an easier recipe with the lemon filling made the same way as a posset.
The M&S pistachio & almond cookies are so delicious, they make the perfect base for the tart. I have used agave in this recipe but you can swap it out for honey. You can also of course omit the limoncello and use more lemon juice, it's just as delicious! Let me know what you think if you try it :)
Cooking Time
20 minutes
Ingredients
11 x M&S pistachio & almond cookies
5 tbsp Salted butter (melted)
2 tbsp Maple syrup
600ml Double cream
4 tbsp Agave
Zest of two lemons
3 tbsp Limoncello
4 tbsp Lemon juice
1 handful chopped pistachios to decorate
Strawberries to decorate
Method
1. Pre-heat the oven to 160 (fan).
2. Blend the cookies into a crumb in a food processor. Now add the melted butter & maple syrup and blend again to combine.
3. Press the cookie mix into a large tart dish with a removable bottom. Bake for 8-10 minutes in the oven.
4. Make a start to the filling - add the cream, agave and lemon zest to a large pan (bigger than you think). Put on a medium heat and gradually bring to a boil, once boiling leave on boil for 5 minutes. Keep a close eye on the cream, it can tend to boil over but keep it to a high boil otherwise it wont set.
5. After the 5 minutes of boiling the cream, remove from the heat and mix in the limoncello and lemon juice. Set aside to cool for 10 minutes.
6. When the tart base is out of the oven set this aside to cool also.
7. Pour the lemon mix into the tart dish and put in the fridge, for at least 2 hours or overnight until its set.
8. Once set, decorate the tart with chopped pistachios and strawberries and enjoy!
