Meyer Lemon & Raspberry Cream Tarts
INGREDIENTS
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Lemon Curd:
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5 large egg yolks (about 95 grams if using farm eggs)
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1 whole egg
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2/3 cups Meyer lemon juice (3-5 medium lemons)
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1 Tbls finely grated lemon zest
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1/3 cup honey (add a pinch of stevia if you like it sweeter or a bit more honey)
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3 Tbls coconut oil (solidified but not cold, 4 Tbls butter or ghee is an option here)
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1 tsp vanilla extract
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1/2 cup raspberries
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Tart Crust:
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1 1/2 cups finely ground blanched almond flour-sifted (I like Honeyville)*?
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A pinch of fine sea salt
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1/4 coconut oil (or ghee), softened or liquid
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1 Tbls water
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1 tsp vanilla extract - See more at: http://urbanposer.blogspot.com/2012/02/meyer-lemon-raspberry-tart-graindairy.html#sthash.j0WroQnU.dpuf
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1 tsp finely grated lemon zest
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Coconut 'Whipped Cream':
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1/2 cup coconut cream
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1-2 tsp honey (unless already added when pureeing the fresh young coconut)
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- See more at: http://urbanposer.blogspot.com/2012/02/meyer-lemon-raspberry-tart-graindairy.html#sthash.j0WroQnU.dpuf
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