Active Time

　　30 minutes

　　Total Time

　　1 hour, 20 minutes

　　This gorgeous dessert has a nutty tart shell inspired by pecan sandies and a lemon curd–spiked whipped cream filling. The fruit topping can be as simple or complex as you like; simply sprinkle berries on top for an easy finishing touch or arrange strawberry or mango slices in a rose-like pattern to create a stunning presentation.

　　

Ingredients

8–10 servings

　　3 1/2 cups vanilla wafer cookies (about 55)

　　1 cup pecans

　　1/3 cup sugar

　　1/2 teaspoon kosher salt, divided

　　6 tablespoons unsalted butter, melted, cooled slightly

　　1 1/2 cups heavy cream

　　2/3 cup homemade or store-bought lemon curd

　　Berries, mango, and other fresh fruit (for serving)

　　

Special Equipment

A 10" fluted tart pan

　　

Step 1

Preheat oven to 350°F. Pulse cookies, pecans, sugar, and 1/4 tsp. salt in a food processor until finely ground. Add butter and pulse until dough sticks together when squeezed with your fingertips. Transfer dough to pan and press into bottom and up sides of pan. Chill until set, about 15 minutes.

　　

Step 2

Transfer pan to a rimmed baking sheet and bake shell until golden, 18-20 minutes. Let cool.

　　

Step 3

Using an electric mixer on high speed, whip cream in a large bowl until soft peaks form. Fold in lemon curd and remaining 1/4 tsp. salt, then whip on medium-high speed until medium peaks form.

　　

Step 4

Spoon lemon curd mixture into tart shell and top with fruit. Chill 15 minutes to set, then serve.

　　

Do Ahead

Step 5

Tart shell can be baked 3 days ahead. Let cool, tightly wrap with plastic, and store at room temperature.