Thursday, January 26, 2012
Serves 2-4 Hungry People
(you can easily double, triple or even quadruple this recipe)
2/3 c raw cashews, soaked until soft and rinsed (or you can sub silken tofu)
3 T raw sugar
Juice of 2 lemons (about 1/2 cup)
Zest of 1 lemon
About 1/4 c raspberries (thawed)
If you love lemon, you'll adore this tart!
You can make them in any shape you want. I chose to cook my phyllo dough around a metal cookie cutter to make two small bowls (one for each of us.) This amount of lemon mixture can fill two bowls VERY full, or four bowls just full enough. Only make your phyllo bowls when you're going to eat them. If you make them in advance, they won't be as yummy or crunchy.
Thaw some raspberries (or fruit of your choice). You're welcome to use fresh if you have it.
Layer phyllo dough around cutter and spray with cooking spray between layers. You don't need more than 4-5 layers. My phyllo came in huge sheets so I cut it into pieces and just placed it around the cutter. Place in toaster over upside down (with the open bowl side facing down on the cookie sheet). Spray with cooking spray between layers or use a little melted margarine if you prefer.
Cook at 375 degrees for 10-15 minutes until brown. Let cool. Remove from cookie cutter... now you have your dessert bowls!
Meanwhile: blend cashews, sugar, lemon juice and zest until smooth. Put in fridge to cool.
This takes less than 30 minutes from start to finish. Then, just throw together once you're ready for dessert~
Once cooked and cooled, fill each bowl with the lemon cream sauce and top with a few raspberries and extra juice. Voila. You're done!
You'll notice mine aren't as evenly filled or uniform as a pre-packaged, processed one you'd get at a store. That's okay! Your food isn't supposed to be even or look the same every single time you make it. ** To make your filling smoother, add a spoonful or two of water -- but not too much! The mixture will thicken in the fridge but you still don't want it too runny.
It's easy tricks like this that make other people think you're a trained chef. Trust me.
Labels: easy vegan lemon tart raspberry