raspberry lemon tarts
I have such a thing for raspberries. I think they may be my all time favorite thing of all time. I always keep bags of raspberries in my freezer because I love throwing them into smoothies to make things interesting (have you tried a cacao raspberry smoothie? I highly recommend--I'll throw together a recipe here soon), sneaking a few bites of frozen berries for something sweet, or if I'm feeling wild I melt some chocolate to drizzle over a bowl of frozen berries. It's divine. This is a bit of a step up from the handful of frozen berries I usually go for, but I wanted to put together something fun and tea-party esque because you probably all know by now that I'm always up for a tea party. Now whip these up and treat your bestie to these babies with a a cup of tea asap. I hope you enjoy.
Raspberry Lemon Tarts
Makes 4 mini tarts (Approximately 5 inches in diameter each)
2 cups frozen raspberries
2 tablespoons 100% pure maple syrup
1 tablespoon chia seeds
1 tablespoon lemon juice
pinch of lemon zest
2 cups almond flour
2 tablespoons coconut oil
1 tablespoon vanilla
1/4 teaspoon salt
1 cup walnuts
1/2 cup unsweetened desiccated coconut
2 tablespoons coconut sugar
1 tablespoon coconut oil
1/4 teaspoon salt
On low heat, start by warming up the filling ingredients, being sure to stir so it doesn't burn. Smash the berries up with the spoon while you stir. I use a big wooden spoon for this, as it's easiest. Continue to stir on low until everything is gooey and heated and the berries have warmed and melted into smaller pieces. Add the chia seeds and give it a final stir. Remove from heat and place in the fridge too cool completely.
Preheat oven to 350 degrees. Pulse all of your crust ingredients together in your food processor until combined. Grease each tart pan with coconut oil and then pour a portion of the mixture into each pan. Press the mixture down so it's smooth and covers the entire bottom of each tart pan. I just continued this process spoonful by spoonful until I used all of the dough and each tart looked to have the same amount of crust. Bake for approximately 10 minutes, being sure to check on them so that they don't burn (especially if you end up using smaller tart pans, you'll want to cut down the baking time). Once your crust looks golden and cooked through, remove from the oven (but leave the oven on) and let them cool on the counter while you make the tart topping.
Pulse the tart topping ingredients in your food processor until you have a crumbly consistency. When your tart crusts have cooled completely, take your filling out of the fridge and pour into each tart pan. Top each tart pan with your topping until evenly dispersed onto each tart. Bake for approximately 10-12 minutes more, being sure to watch the top of the tarts. When they begin to get golden, you know your tarts are ready. Remove from the oven and cool completely before removing from the tart pans and serving. Enjoy!
I'm listening to Drunk in LA by Beach House.