Lemon Strawberry Tarts

Cow Dairy Free, Nightshade Free & Gluten Free

INGREDIENTS:
Gluten Free Pie Crust
4 oz. soft goat cheese, room temperature
1/3 cup sugar, plus more for sprinkling
2 Tbsp. Almond Milk
1/3 cup lemon curd
1 pint strawberries
3 Tbsp seedless raspberry jam, thinned
3 to 4 medium Meyer Lemons (about 1 lb.)
1/2 cup granulated sugar
2 large eggs
1 stick unsalted butter, cut into 4 pieces
3 Tbsp of Lemon Zest

INSTRUCTIONS:
For the tart: Preheat oven to 425° F. Roll balls of the cold pastry between 2 sheets of way paper to a size larger than your tart pans . Carefully transfer to your tart pans by removing the top sheet of way paper and clipping onto the tart pan.  If the pie dough will not hold together for you simply press it into the pans.

Brush the entire tart with an egg wash and sprinkle about 2 tsp. of sugar over the center. Bake until golden brown, about 15-20 minutes. Remove from oven and carefully transfer to a wire rack to cool.

For the lemon curd: Lemon curd is similar to making a Hollandaise sauce.  It takes patience and attention. Finely grate enough zest from lemons to measure 2 teaspoons and squeeze enough juice to measure 1/2 cup. Whisk together zest, juice, 1/3 C sugar, and 2 eggs in a metal bowl and add 1/e of the butter. Set bowl over a double boiler and stir constantly.   Once mixture gets warm, add the butter in 3 additions, whisking well after each until incorporated, scrapping down the sides. Continue whisking until thickened to the consistency of a pudding and smooth. Up to 15 minutes .

Complete the filling: In a bowl combine goat cheese, Almond Milk and sugar. Mix with a hand-mixer or by hand until smooth and the sugar is well incorporated.  Fold in the lemon curd. Consistency should be  custard like.

Thin the jam”  Place jam in a small bowl. As 3 Tablespoons, and 1.2 Tablespoon of hot water.  Stir well

To assemble the tart: Carefully spread your lemon cheesecake mixture over the center of your cooled tart crust. Arrange berries decoratively over the curd and drizzle with the warmed jam. Finish with grated lemon and mint leaves if you have them.

Notes: This tart is best made and eaten on the same day. You can prepare the tart along with the cheesecake filling ahead of time. Refrigerate the filling and assemble the tart right before eating.

Other berries would be a lovely compliment as well.

Happy Eating,

Michelle

Yield: 6 small tarts
Time: an hour
Level: Intermediate

 

 

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