Showing posts with label lemon. Show all posts
Showing posts with label lemon. Show all posts

Friday, September 13, 2013

Greek Yogurt Lemon Tart with Rosemary Almond Crust



SWEET
TART
CLEAN
REFRESHING
GLUTEN FREE


sweet tart lemony citrus desserts are so refreshing especially this lovely tart with it's little rosemary kick.
i seem to forget about lemon desserts.  they get pushed aside for the dark chocolate, the savory peanut butter and the gooey caramel goodies.  i often post about bacon, chocolate, pig ears, pork belly and various decadent sweets and savories, but i bet you'd never guess... i actually DO eat a lot of yogurt, egg whites, grilled fish, steamed vegetables, aloe vera, kombucha, blah blah blah...
i call it my "yin and yang theory".
a little good and a little bad keeps everything in balance.

but...about this recipe...
i'd say it weighs in on the "good for you" side.  i found the original lemon rosemary tart on pinterest at Good Things Grow and pinned it to my "must-try" board.  i finally got around to it, but wanted to make a gluten free crust.  i am not gluten free, but i love to experiment and i have a few gluten free friends.
the original almond crust comes to you from Flourishing Foodie.  i love the almond flour crust idea so i just added the fresh dried rosemary...delicious.  the crust was crisp out of the oven and would be perfect served the day of, but alas...i needed to shoot the tart the next day so i stuck the finished product into the fridge.  the crust lost it's crunch, but was still a winner.  i would compare it to a cheesecake style crust.  it holds up and slices well, but got a little moist after refrigeration.  solution?...i added some crispy lightly toasted almond slivers to the servings and "voila"...the crunch was back in the mix..


Rosemary Almond Crust
Gluten Free
almond flour crust original found at Flourishing Foodie

2 cups almond flour
2 Tbsp granulated sugar
pinch of sea salt
1 1/2 tsp fresh oven dried rosemary
1/4 cup unsalted butter, chilled and cubed
1 egg white
1/2 tsp vanilla bean paste

preheat oven to 400F.  lightly butter a 9 inch tart shell.  i used a silicon pastry brush.

in a food processor add almond flour, sugar, salt, rosemary, butter, vanilla bean paste and egg white.  pulse until all ingredients are combined and start to stick together, resembling coarse meal...do not over blend...it will get mushy and ball up.

put mixture into tart shell and press out with your hands and form up the sides of the shell.  create an even layer.  i used a flat glass to lightly tamp  it down.  it will seem quite thin, but will cook to a nice crust as shown.

bake on middle rack for 15-20 minutes, or until it is light brown.  remove from oven and cool completely.


GREEK YOGURT LEMON VANILLA BEAN CUSTARD FILLING
original found at Good Things Grow

1 cup plain greek yogurt
1/2 cup sugar
2 eggs
1/2 cup lemon juice
1 to 1 1/2 tsp lemon zest
1/2 tsp vanilla bean paste

preheat oven to 350F
place yogurt, vanilla bean paste and sugar in a medium bowl and whisk until thoroughly combined.  whisk in the egg, one at a time, then add the lemon juice and zest.  whisk until completely smooth.

pour into prepared tart crust.  i poured as much as i could and only had 1-2 Tbsp left over.
BAKE at 350F for 25-30 minutes or until the center is set and only slightly jiggles.  mine was in for 28 minutes and i could have pulled it at 26 minutes.  as you see i had a few cracks, but it was not over cooked.

allow to cool completely.  stick it in the fridge for just a slight chill and a complete "set"...i refrigerated mine over night and the crust got a little moist.  it resembled a graham cracker crust, but still delicious.  i think it would be best to slightly chill and serve the day of.  this tart served very well.  it might be a bit more crumbly (not a bad thing), yet...crunchy and crisp if served the day of.

Monday, February 11, 2013

Super Easy Lemon Curd in the Vitamix


some people are sweet and tart
some people are deep and dark
some people are on the fence...?

BUT this dessert ?..... 'til death do us part.

please excuse my attempt at Valentine's poetry, but someone has to get a bit sappy around here.    Valentine's Day is all about cards, flowers, chocolates and desserts of any kind, but in my books it's yet another FREE-DAY of all treats coming my way.

this one is super easy to whip up.  the lemon curd takes minutes and you can make some delicious truffles ahead of time.  i have quite a few truffle recipes to browse if you go to the search bar in the right column.  OR in a pinch...just go out and buy some at your favorite chocolatier.
IMPORTANT NOTE...you must use a high powered blender such as a Vitamix or maybe a Blendtec.


5 minutes prep
5 minutes blend
wait for it to set...OR DON'T

try not to lick the container with sharp blade until your tongue falls off.

photo sitting in the car...lolololl.

so easy i made it in the garage !...
let me explain...i was all "mise en place" in the kitchen, but "someone" wanted to watch football in the kitchen with his lunch.  my Vitamix and i moved to the garage.

done in 5 minutes !


EASY LEMON CURD in the VITAMIX
recipe from the VITAMIX CREATE book
i found the recipe through Holly at"A Baker's House"on Pinterest...a fabulous blog with delicious goodies galore.

1/2 cup Meyer lemon juice
zest from 3 Meyer lemons
5 large eggs
1 1/2 cup granulated sugar
pinch of salt
1/2 cup unsalted butter, room temp.
1/2 vanilla bean scraped

put juice, zest, eggs, sugar and salt in the blender starting on variable #1...slowly increase to #10.  let it rip for 5 minutes.  lower speed to #3.  remove small lid cap and add butter and vanilla bean scrapings.  blend for 30 more seconds.  remove, strain through fine mesh strainer, let come to room temp. and refrigerate for a few hours.  will keep in the fridge for at least a week.

NOTE...this has a light and airy texture.  not like regular curd that seems to be a bit more heavy like pudding.  i do not think it will hold it's shape if using in a large lemon tart and cutting perfect slices.  maybe it's best for individual tartletts....or maybe i will play with the ingredient amounts...a little less juice perhaps ?
oh just go ahead and spread it on anything...ENJOY

IT'S REALLY FINGER LICKIN' GOOD !!!

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