Happy New Year!
I have a GREAT feeling about 2016.
LEMON BERRY TARTLETS
Yield: enough for 12 tartlets You will need: knife, cutting board, food processor, measuring cups and spoons, mixing bowl and spoon New year, New utensils
3 lemons, peeled and de-seeded
1 inch fresh ginger, de-skinned and chopped
1 tsp pure vanilla extract
1/2 cup honey (add a little more or less to taste)
1/4 cup coconut milk (full fat)
1/3 cup chia seeds
Fresh berries – I used raspberries, blackberries and blueberries
1. Prepare lemons. Puree in a food processor with ginger, vanilla, coconut milk and honey. I just added honey until I liked the taste and didn’t measure it exactly so 1/2 cup is an estimate. I’d add half that amount and taste it, then add more as you like.
2. Remove from food processor and place in a bowl. Stir in chia seeds and allow it to sit for 15-20 minutes.
Perfect Nut Crust
Yield: 12 tartlet crusts
You will need: measuring cups and spoons, food processor, muffin tin
1 cup walnuts
1 cup pecans
1 tsp baking soda
1/2 tsp salt
2 T honey (You’ll want a liquid honey here, if you have raw honey just melt it a bit. This helps the crust stick together. You can also use agave with excellent results though I prefer honey.)
1. Add nuts, baking soda and salt to the food processor and run until it forms a fine, slightly sticky meal.
2. With it running, add your honey. Once it’s combined, you can shut it off.
3. For tartlets, evenly divide the dough into muffin tins (makes 12) and bake at 350 for 10 minutes. For full tart crust, bake for 15 – but check it, oven temps vary and you don’t want to burn half of them like I did last night!
- Once your tartlet shells have cooled, run a butter knife around their edges to pop them out of the tins and transfer them to a cookie sheet.
- There is the perfect amount of lemon filling for all 12 (or if you only had 6 you could eat it like pudding for breakfast haha cheers!)
- Top each tartlet with 3 raspberries, 1 blackberry and 3 blueberries.
- Garnish with lemon zest.