This week we celebrated our wonderful friend Meredith moving to Minnesota. We’re so thrilled! It called for an extra-special dessert. Since the raspberries we picked over the weekend were so beautiful, I wanted to showcase them. And I’m on a lemon kick. Voila, a gluten-free, dairy-free lemon raspberry tart. I don’t have a tart pan so I used a 9" springform.
Lemon-Raspberry Tart
Crust: ½ c dairy-free butter 1/3 c granulated sugar 2 tsp vanilla ¾ c Namaste Perfect Flour Blend ¼ c millet flour ¼ c white rice flour ½ tsp salt
Directions: 1) Combine sugar, butter, and vanilla and beat well, until very creamy. 2) Add dry ingredients and mix. Pour into greased pan and smooth out with fingers, creating an edge about ½-1 inch tall around the side. 3) Chill in the fridge for 1-3 hours. 4) Bake at 375F for 24 minutes or until lightly golden brown. Let cool completely (I baked it a couple days ahead and froze it until I made the curd.)
Curd: Zest from 3 lemons 1 ½ c granulated sugar 5 egg yolks ½ c lemon juice ½ c melted butter/shortening mixture (I used about half and half)
Directions: 1) Add sugar and zest to blender (or food processor) and blend until zest and sugar are fine and combined. 2) Mix in egg yolks and lemon juice. 3) With blender running, pour in melted butter/shortening and let it combine thoroughly. 4) Pour into double boiler or glass bowl over a pot of simmering water and cook, stirring frequently, until mixture begins to thicken (at least 10 minutes, possibly many more. The curd should cling opaquely to the spoon and when you pull your finger through it should leave a very clear trail.) 5) Pour into the crust and put in the fridge to cool and set completely.
Topping: About two cups fresh raspberries Juice from 1 lime and 1 lemon ¼ c sugar ¼ c water
Directions: 1) Combine sugar, citrus, and water in a small saucepan and cook over medium heat until a syrup forms. 2) Starting in the middle, line the tart with fresh raspberries. Using a pastry brush, lightly coat the raspberries with the glaze for an extra shine. 3) Remove ring from the pan for display and serving.