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Lemon Tart w/Toasted Almond Crust
Nb persons: 12
Yield: 1/12 9" tart
Preparation time:
Total time:
Source: CE 9/10 @ 66
Crust | |
1.5 cups | rolled oats |
1/4 cup | almonds, unblanched |
1/3 cup | apple butter, unsweetened |
1/4 cup | almond butter, unsalted |
Pinch | salt |
Lemon layer | |
1 | vanilla bean |
1/2 cup | egg whites |
1/4 cup | lemon juice |
1/4 cup | strained low fat plain yogurt |
1/4 cup | agave |
Lemon cream layer | |
1 | vanilla bean |
8 oz | low fat cream cheese, 3/4 cup |
1/3 cup | strained low fat plain yogurt |
1 large | lemon, juiced and zested |
1/4 cup | agave |
1 cup | fresh blueberries |
Crust: preheat to 350. Line baking tray with parchment paper. Toast almonds and oats. Process with apple butter, almond butter, and salt. Purée until smooth and sticky. Press into 9" springform pan. Cover w/plastic wrap and chill at least 1 HR.
Lemon layer: scrape vanilla seed into bowl. Add egg whites, lemon juice, yogurt, honey and whisk; pour onto crust and bake at 350 until golden brown, completely cooked 25 min. Let cool to room temp. Cover a refrigerate 30 mins.
Cream layer: scrape seeds into bowl. Add cream cheese, yogurt, lemon juice, honey and process until smooth. Add zest and pulse to mix thoroughly. Pour onto lemon layer. Refrigerate min 2-3 hours.
Nutrition: 1/12 slice (1.5"). Calories: 215. Fat 9g. Sat 2.5g. Carb 29g. Fib 2g. Sug 17g. Prot 7g. Na 84. Chol 11.
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