Today Mom turned the big 5-0. Though she has never skipped a day of work, she finally indulged herself and took a day off to sleep in, go out to lunch, and lounge in the pool. Even though she’s been cutting back on eating sweets, I couldn’t let this special day pass by without a little slice of something decadent. Mom’s love for shortbread and lemon met its match in this French lemon cream tart. It had a pate sable crust (fancy French term for shortbread, to which I added almonds) and a velvety lemon filling. The cool, tart cream perfectly accented the buttery, crumbly crust. I added a crown of raspberries on top for the birthday girl. It was the perfect dessert to celebrate the day. Happy Birthday Mommy!
Here is a link to the recipe, Pierre Herme’s Most Extraordinary French Lemon Cream Tart, from Dorie Greenspan’s Baking From My Home to Yours.