Paleo Raspberry And Lemon Tart Recipe 435

PALEO LEMON TARTS

Paleo Lemon Tarts image

These lemon tarts are a delicious paleo-style treat.

Provided by Chris Denzer

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 1h

Yield 4

Number Of Ingredients 7

Ingredients

1 cup almond meal
3 tablespoons lemon juice
4 dates, pitted
6 tablespoons lemon juice
1 lemon, zested
1 tablespoon honey, or to taste
2 eggs

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line 4 muffin cups with paper liners.
Blend together almond meal, 3 tablespoons lemon juice, and dates in a food processor. Press mixture firmly into bottoms and up sides of prepared muffin cups to make crusts.
Bake in the preheated oven until crusts are lightly golden brown, 10 to 12 minutes.
Heat 6 tablespoons lemon juice, lemon zest, and honey in a saucepan over low heat; simmer for 2 minutes. Beat eggs in a bowl. While mixture is simmering, slowly add eggs, whisking vigorously. Remove from heat and allow to cool for 5 minutes. Pour filling into shells, and place in refrigerator to cool.

Nutrition Facts : Calories 244.3 calories, Carbohydrate 19.9 g, Cholesterol 93 mg, Fat 16.5 g, Fiber 4 g, Protein 9.5 g, SaturatedFat 1.8 g, Sodium 45.8 mg, Sugar 11.6 g

PALEO RASPBERRY AND LEMON TART RECIPE - (4.3/5)

Paleo Raspberry and Lemon Tart Recipe - (4.3/5) image

Provided by ROBandSEAN

Number Of Ingredients 11

Ingredients

Pastry
1 cups of walnuts
1.5 cups of almonds
1.5 cups of dates
Filling
1 cup coconut milk
1/3 cup of lemon juice
2 teaspoons of grated lemon rind
1.5 teaspoon of honey
6 eggs beaten
2/3 cups of rasberries

Steps:

pre heat oven 350 degrees Combine walnuts , almonds, and dates in a food processor and crush into coarse mixture. Press into tart pan. Place coconut milk, lemon juice,honey and rind in a sauce pan and simmer for 2 minutes at low. Slowly add beaten eggs to mixture and stir vigorously until smooth and thickened. Pour into pastry case and cook 20 - 30 minutes until knife comes out clean. Top with rasberries

RASPBERRY-LEMON TART

Raspberry-Lemon Tart image

I really enjoy the tartness of this recipe. I adapted this from another recipe. When you don't thaw and drain the raspberries the dessert ends up almost pudding like, which is wonderful served warm. It was a mistake that turned out wonderfully!

Provided by Wynner

Categories Tarts

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 6

Ingredients

3 cups frozen raspberries (1 pound)
7/8 cup cold unsalted butter
1 1/4 cups granulated sugar
1 3/4 cups all-purpose flour
3 large eggs
2 lemons, juice and zest of

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.

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