Lemon Raspberry Tarts

Lemon Raspberry Tarts

Votes: 1
Rating: 5
You:
Rate this recipe!
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Lemon Raspberry Tarts
Serves
Serves
20
20
Level
Level
Mod
Mod
Ingredients
Ingreds.
11
11
Total
Total
30min
30min
Votes: 1
Rating: 5
You:
Rate this recipe!
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Lemon Raspberry Tarts
Serves
Serves
20
20
Level
Level
Mod
Mod
Ingredients
Ingreds.
11
11
Total
Total
30min
30min

There’s nothing like lemon tarts. That bright tangy yumminess unique to lemons makes for just about the most delicious pastries and pies you’re likely to find. Combine that with some sweet raspberry jam and some apricots and you’ll never look back.

With this lovely raw vegan variation on the lemon tart, we’ve got macadamia nuts and almonds making up the chewy crust, along with some medjool dates — the raw “bakers” secret weapon. Dates can be used to make all kinds of surprising treats, and tart or pie crust is one of the best.

These tarts require a little bit of planning ahead, since you have to thaw the raspberries and soak the nuts overnight, and there is some assembly required. But the effort is well worth the delightful zesty tarts you come out with in the end. Can you imagine a better summer picnic snack than these awesome lemon raspberry tarts??

There’s nothing like lemon tarts. That bright tangy yumminess unique to lemons makes for just about the most delicious pastries and pies you’re likely to find. Combine that with some sweet raspberry jam and some apricots and you’ll never look back.

With this lovely raw vegan variation on the lemon tart, we’ve got macadamia nuts and almonds making up the chewy crust, along with some medjool dates — the raw “bakers” secret weapon. Dates can be used to make all kinds of surprising treats, and tart or pie crust is one of the best.

These tarts require a little bit of planning ahead, since you have to thaw the raspberries and soak the nuts overnight, and there is some assembly required. But the effort is well worth the delightful zesty tarts you come out with in the end. Can you imagine a better summer picnic snack than these awesome lemon raspberry tarts??

Ingredients
Crust
Raspberry Layer
Cashew Filling
Servings:
Units:
Directions
Prep
30 min
Total
30 min
Prep ahead
  1. Soak cashews for filling in water overnight in a cool, safe place. Thaw frozen raspberries in the refrigerator.
Crust
  1. In a high-speed blender, combine macadamia nuts, almonds, and dates for the crust and blend until it becomes sticky. The consistency should be moldable in your hands.
Raspberry Layer
  1. Combine raspberries and apricots in a blender and blend until well-combined.
Cashew Filling
  1. Drain cashews and add them to the blender with lemon juice, coconut butter, coconut oil, and lemon zest. Blend on high until the consistency becomes very smooth and creamy. Refrigerate for 30 minutes while you assemble the crusts.
Assembling the Tarts
  1. Lightly grease a mini-muffin pan with coconut oil. A full-size muffin pan works too, you’ll just have fewer tarts, obviously.
  2. Measure the crust mixture into the pan, using about 1 tablespoon per tart. Press down into the bottom and around the edges to create an even layer of crust a little less than ¼” thick.
  3. After forming the crusts, spoon a small amount of raspberry mixture into each and use the back of a spoon to spread it around on the crust.
  4. To fill the crusts, empty the cashew mixture into a large resealable bag (or a piping bag, if you’re extra fancy) and cut off the bottom corner. Squeeze to fill each crust with your desired amount.
  5. If the filling becomes too runny, simply put it back in the refrigerator to firm up the texture.
  6. Once all of the tarts are filled, refrigerate the pan to keep them solid.
  7. For an extra bit of flair, add a pinch of lemon zest to each tart.
Nutritional Information (per serving)
Calories: Fat: Carbs: Protein:

Lemon-Raspberry-Tart-638x315

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Votes: 1
Rating: 5
You:
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Jordan and Clark Cord

Chef: 

I’m Jordan – I spend 93% of my free time in the kitchen. I work nights at an awesome bowling alley. I am a fruit freak and I love seafood far too much to live in a land-locked state. My hobbies include trying new restaurants and drinking wine with my other half, Clark. Together, we make up the team at The Fitchen.

 

One Comment

  1. Pingback: Blueberry Raspberry Cheesecake - Raw Food Magazine

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