A Real Summertime Treat! Lemon Hazelnut Tart With Fresh Blueberries!
Sorry we got behind on our posts so we hope you enjoy this recipie even though its a tad out of season!
A perfect dessert full of summertime flavor!This tart has a delicious lemon filling made with lots of fresh juice and zest and we paired it the a crust made with Oregon Growers’ Roasted Hazelnuts! And to top it off (literally!) we finished it with lots of fresh blueberries! Since they are ripe for the pickin’ at the moment, we couldn’t help ourselves!
Lemon Hazelnut Tart With fresh Blueberries
1 Cup Sugar
1 Cup Fresh Lemon Juice
1/4 Heavy Cream
2 Tablespoons Lemon Zest
1 Teaspoon Vanilla
1 1/2 Cups of Graham Crackers
1/4 Cup Sugar
1/2 Stick Butter, melted
1/4 Cup Oregon Grower’s & Shipper Roasted Hazelnuts
1 Pint of Local Blueberries
For the crust, preheat your oven to 350 degrees. Pulse the crackers and hazelnuts in a food processor until looks like a fine meal. Transfer to a separate bowl and add melted butter and sugar and mix until blended. Evenly press into the bottom of a 10 inch tart pan, bake for 8 minutes.
For the filling, whisk together the eggs, sugar, cream lemon juice and zest. Add filling to cooled crust, bake for 20-25 minutes or until the filling feels set in the middle. Let cool completely, arrange fresh local blueberries over the top and enjoy!