2 cups whole almonds
1/4 tsp nutmeg
3 tbsp brown sugar
5 tbsp unsalted butter (melted)
1 cup white chocolate chips
8 oz sour cream
1 block cream cheese
2 tbsp sugar
1 small lemon
2 cups berries (I used strawberries, but raspberries or blueberries would also taste really good.)
1. Preheat the oven to 350 degrees fahrenheit.
2. Toast the whole almonds under the broiler for a few minutes and check frequently. (I set the timer because they can be quick to burn.)
3. Let the almonds cool for a minute and then place into a food processor and grind until they resemble coarse crumbs.
5. Press the mixture firmly into a tart pan. Bake for about 20 minutes until the crust is slightly golden. Let cool completely. (I actually made mine the night before, letting it cool before covering it with plastic wrap for the night.)
6. Melt the white chocolate chips over low heat. I like to use a double boiler to melt chocolate as it allows for more even melting. Sometimes I find melting white chocolate a little tricky, but a small splash of vegetable oil can help if it's clumping.
6. With an electric mixer blend the white chocolate, cream cheese, sour cream, and sugar.
7. Zest the lemon into the mixing bowl. Cut the lemon in half and squeeze the juice into the white chocolate and cream cheese mixture. A small, metal strainer will help catch the seeds.
8. Spoon the filling into the tart shell and smooth with a spatula.
9. Top with berries and chill for at least one hour in the refrigerator before serving.