Raw Meyer Lemon Raspberry Souffle Tart Food

STRAWBERRY AND RASPBERRY TART WITH MEYER LEMON PASTRY CREAM

Steps:

• Preheat the oven to 375 degrees F.
• Grate the butter on a box grater and add to the bowl of a food processor with the flour, 1/4 cup of the sugar and the salt. Pulse to combine until the mixture resembles Parmesan cheese. Add the egg yolk and 3 tablespoons of ice water. Pulse to combine until the dough comes together and holds its shape when pressed between your fingers. Turn the dough out onto a floured work surface. Gently knead a few times and bring the dough together into a ball, then flatten into a disc. Roll the dough out evenly into a 1/4-inch-thick circle. Transfer the dough onto a sheet tray and cover with plastic wrap. Place into the fridge to rest for 30 minutes.
• Remove the dough from the fridge and roll evenly in all directions, making sure it doesn't stick to your work surface and dusting with flour as needed. The dough should be about 1/8-inch thick. Slice the dough in half and transfer to two nonstick 6-inch fluted tart pans with removable bottoms. Press the dough snuggly into the edges ensuring the dough runs fully up the side. Use a rolling pin to trim the excess dough. Line each tart with a piece of foil and fill with baking beans (or I use rice!), making sure the foil is tightly packed to the corners. Transfer the dough to the oven to blind bake for 6 minutes. Rotate the pan, then bake for another 6 minutes. Remove the foil and baking beans and place the tart back into the oven until lightly golden, another 4 minutes. Set aside to cool.
• Set up an ice bath. Add the cornstarch and 1/4 cup of the heavy cream to a small bowl. Mix to create a slurry and set aside. Add 1/2 cup of the sugar and the 4 whole eggs to a large bowl and beat with a whisk until pale yellow and foamy. Add the remaining 2 cups heavy cream, the remaining 1/2 cup sugar, the vanilla extract and lemon peel to a small saucepan and whisk to combine. Turn the heat to medium-high and bring to a boil, then pour half of the mixture into the bowl with the eggs and sugar and immediately whisk vigorously to combine and temper the mixture. Pour the contents of the bowl into the saucepan and continue to whisk. Add the cornstarch slurry and whisk to combine. Reduce the heat to medium-low and continue to whisk until the mixture begins to thicken and it reaches the texture of pudding, 3 to 4 minutes. You want to continuously whisk to avoid scorching the mixture. Strain through a fine mesh strainer into a bowl. Set the bowl over the ice bath to cool.
• Place the apricot preserves and a splash of water into a small saute pan. Turn the heat to medium and stir to gently melt the preserves, about 5 minutes. Set aside.
• To assemble the tart, spoon an even layer of the lemon pastry cream into each tart shell, but not fully to the top. Line the outside of the tart with raspberries and working inward, arrange the inside of the tart with the sliced strawberries. Repeat this process alternating with more raspberries and strawberries. Glaze the top of each tart with the apricot mixture.
• Serve the tarts with a dollop of whipped cream. Enjoy!

RAW MEYER LEMON RASPBERRY “SOUFFLE” TART

Steps:

• 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.

LEMON RASPBERRY TART

Steps:

• Combine flour, sugar,peel and salt in large bowl.
• Cut in butter and shortening until mixture resembles coarse meal.
• Add cognac, then gradually blend in water until mixture can be gathered into a ball.
• Flatten dough into a disc.
• Wrap in plastic and refrigerate 1 hour (or up to 3 days).
• Butter 10 to 11 inch quiche pan.
• Roll dough out on floured surface into 12 or 13 inch circle 1/8 inch thick.
• Fit into pan;form edges.
• Freeze until firm (or up to 1 month).
• Preheat oven to 450 degrees.
• Prick pastry shell with fork.
• Line with buttered parchment paper, then fill with dried beans or pie weights.
• Bake 5 minutes;reduce oven temperature to 350 degrees and bake 10 minutes.
• Remove paper and weights.
• Continue baking until well browned, about 20 minutes.
• For filling:.
• Combine all ingredients in heavy medium saucepan and stir constantly over low heat until thick, 15 to 20 minutes; do not boil.
• Let cool.
• (Can be prepared 2 days ahead.Place plastic wrap directly on surface of filling after cooling. Refrigerate until ready to use.).
• Spoon filling into crust and arrange raspberries decoratively over top.

RASPBERRY-LEMON TART

Steps:

• Preheat the oven to 400 degrees.
• Using your fingers, combine the butter, ½ cup of the sugar, and 1 and ½ cups of the flour and blend together until coarse crumbs form.
• Pour mixture into an ungreased nonstick 9 inch springform or cake pan and press evenly to form a crust.
• Bake the crust until lightly golden, about 20 minutes.
• Remove the crust from the oven and reduce the temperature to 325 degrees.
• Scatter the drained raspberries evenly over the baked crust.
• Beat the eggs with the remaining ¾ cup of sugar.
• Whisk in the lemon zest, lemon juice, and the remaining ¼ cup of flour.
• Pour the lemon cream over the raspberries.
• Bake the tart until the custard is set, about 30 minutes.