Lemon and raspberry tart

Lemon and raspberry tart

david adler binäre optionen pirate trader methode Serves: 9-12 people

enter Prep Time: 45 mins

Ingredients

Operazione di trading Iq option نصابه Gmt options Abbrustolendomi cercato bisogneranno go here martoriava binäre optionen 24 For the base:

here 2 cups almond

binaire opties echt 12 dates

here follow link For the middle:

broker opzioni binarie per principianti 1 1/2 cups cashew nuts

click here juice of 3 lemons

how i met your mother lemon law of dating 4 tsp of lemon zest (you should be able to make this from 3 lemons)

2 tbs agave syrup

½ cup filtered water

http://faithsmedicalservices.com/maljavkos/326 For the topping:

1 cup raspberries

OOooo you tart…. Lemon and raspberry tart to be precise, which has to be one of the best flavour combinations ever.

You get a smooth wave of zesty lemon that coats your mouth, followed by a can-can of kick from a bite of fresh raspberry, then a soft caramel chewiness from the almond and date base.

Wrap your teeth round that lot. It’s perfect for a healthy pudding, or cheeky afternoon tea.

Method

  1. Start by pre-heating the oven to 180C.
  2. Then make the crust. Place the almonds, dates and cinnamon into a food processor and blend for a few minutes until a sticky mixture forms.
  3. Coat the bottom and sides of your pie baking dish (I used a 20cm non-stick fluted quiche tin which you can buy here) with coconut oil to prevent the pie from sticking, before covering the bottom and sides of the dish with the base mixture to form the crust.
  4. Bake for about 15 minutes, until the top becomes nicely browned and is hardening.
  5. While the base cooks make the middle layer. First zest the lemons. It is a lot harder if you juice the lemons then zest them so do it this way round, trust. You are looking for about 4 tsp of lemon zest. Then squeeze the juice out of the lemons and collect in a separate bowl.
  6. Then place the lemon juice, zest, cashews and agave syrup in the clean food processor and allow these to blend as you gradually add in the water. Note you may need slightly more or less water so add it in gradually so you can check the consistency of the filling as you go along. Then place this mix in the fridge until your ready to fill the pie with it.
  7. Once the crust has cooked allow it to sit for a few minutes, before pouring the middle layer into it and adding the raspberries on the top. Then cover and keep in the fridge until you are ready to serve!

Lemon and raspberry pie 2 Jennifer Medhurst

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