Lemon Raspberry Tarts
Lemon Raspberry Tarts
Prep
30min
Total
30min
Servings
20
Ingredients
11
Level
Mod
Prep
30min
Total
30min
Servings
20
Ingredients
11
Level
Mod
Recipe by:Jordan and Clark Cord
Lemon Raspberry Tarts
Prep:30minTotal:30minServes:20
Ingredients
Crust
Raspberry Layer
Cashew Filling
Directions
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.
Ingredients
Crust
Raspberry Layer
Cashew Filling
Directions
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.
Directions
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.
Notes

Lemon-Raspberry-Tart-638x315

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.