I am exhausted by this saucy little tart.
In theory it is very simple to make;
an almond butter crust shell
filled with lemon curd and cranberry sauce.
It took me all day!
Devonshire Cream would have
been the perfect topping
but I didn't think of it,
my daughter did.
It's too late to run out for some tonight
but tomorrow I will.
I used whipping cream instead.
This recipe would make delightful
mini two bite tartlettes.
Rose Levy Beranbaum