Preheat oven to 350 degrees F (175 degrees C).
Unsalted Butter (1/2 cup)
in a medium-sized microwave-safe bowl. About 1 minute on high.
Salt (1/4 tsp)
Brown Sugar (3 Tbsp)
and break up the lumps. Stir in
Almond Flour (2 cups)
Graham Crackers (1/2 cup)
and stir to combine. Mixture should feel and look like wet sand and clump together when pressed.
Pour into a greased tart pan. Press the sides in first and then pat down the bottom. Bake for about 15-20 minutes or until lightly golden. Allow to cool on a wire rack.
For the filling, beat the
Heavy Cream (2 cups)
in the bowl of a stand mixer or with a hand held mixer until it is just starting to thicken. Add in the
Powdered Confectioners Sugar (3 Tbsp)
and continue to beat until it holds stiff peaks.
Using a spatula, gently fold the
Lemon Curd (1 cup)
into the whipped cream. Continue to fold until it is all incorporated.
Pour the mixture into the cooled crust. Top with the
Fresh Blueberries (1/4 cup)
Fresh Raspberries (1/4 cup)
and any other garnished you want to add and then place in the fridge for at least 1 hour.