Paleo Raspberry And Lemon Tart Recipe 435
PALEO LEMON TARTS
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
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)
Provided by ROBandSEAN
Number Of Ingredients 11
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
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
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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