Raw Meyer Lemon Raspberry “Souffle” Tart
A raw, dehydrated tart with a macadamia-date crust, a reduced raspberry jam layer, and a creamy Meyer lemon cashew filling.
Ingredients
| 2 cups | 480 ml | macadamia nuts |
| 4 | dates, softened in water and drained | |
| 2 pints | 945 ml | raspberries |
| 4 | dates | |
| 1 cup | 240 ml | Meyer lemon juice |
| 2 cups | 480 ml | cashews, soaked 6 hours, drained and rinsed |
| 1/3 cup | 80 ml | raw, organic agave nectar (or liquid sweetener of choice) |
| 3/4 cup | 180 ml | coconut butter, softened |
| 1/4 cup | 60 ml | coconut oil, softened |
| 2 teaspoons | 10 ml | Meyer lemon zest |
| pinch | turmeric, for color |
Instructions
Crust:
- Blend macadamia nuts and dates in food processor until finely ground.
- Pat crust into tart pan with removable bottom.*
Jam Layer:
- Purée raspberries and dates in food processor.
- Pour over crust and dehydrate at 115 degrees until raspberry purée has reduced and has a jam-like texture.
- Chill.
Lemon Filling:
- Place all ingredients in high-speed blender. Blend until very smooth.
- Pour over cooled jam layer and chill at least 6 hours or until set.
*I love my 8″, deep tart pan for these type of recipes. It is deeper than a regular tart pan and has a pretty edge.