Raw Meyer Lemon Raspberry Souffle Tart - (Free Recipe below)

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Mylemtrt - Recipes
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1.00 LBS
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Raw Meyer Lemon Raspberry “Souffle” Tart

Crust:

  • 2 cups macadamia nuts
  • 4 dates, softened in water and drained
1. Blend macadamia nuts and dates in food processor until finely ground.
2. Pat crust into tart pan with removable bottom.*

 

Jam Layer:
  • 2 pints raspberries
  • 4 dates
1. Purée raspberries and dates in food processor.
2. Pour over crust and dehydrate  at 115 degrees until raspberry purée has reduced and has a jam like texture.
3. Chill

 

Lemon Filling:
  • 1 cup meyer lemon juice
  • 2 cups cashews, soaked 6 hours, drained and rinsed
  • 1/3 cup raw, organic agave nectar (or liquid sweetener of choice)
  • 3/4 cup coconut butter, softened
  • 1/4 cup coconut oil, softened
  • 2 teaspoons Meyer lemon zest
  • pinch of turmeric, for color

1. Place all ingredients in high-speed blender. Blend until very smooth.

2. Pour over cooled jam layer and chill at least 6 hours or until set.

*I love my 8″,  deep tart pan for these type of recipes. It is deeper than a regular tart pan and has a pretty edge. You can fine it here: My favorite 8″ deep tart pan.