Raw Meyer Lemon Mini Tarts. Vegan. Gluten Free.

My pride and joy of gardening is my little Meyer Lemon tree that my husband bought me two years ago.  We move it outside in the summer and inside, into our sunroom, in the winter.  It produced about 11 lemons this year and as we approach the end of the season I wanted to make something special with them.  My daughter is a huge key lime pie fan so I thought I take a tart departure from that and make these for her.  Tomorrow she is having her wisdom teeth out so I wanted to make a special treat that she can enjoy this evening.

These are completely vegan and gluten free.  Packed with protein and flavor.  The weather may not be sunny and warm but these will take you to a warm tropical locale on your palate.  I hope you enjoy these as much as we do.

Recipe yields 4 tarts (4 inch tart pan)

Filling ingredients:

1.25 cups of cashews, raw preferably, soaked (see directions below)
1/4 cup of filtered water
1/4 cup of maple syrup
1 teaspoon melted coconut oil
1 teaspoon of vanilla extract
1 Meyer Lemon (or regular lemon) juice
1 pinch of Himalayan Sea Salt

Crust ingredients:

1/2 cup of raw almonds
1/2 cup of raw cashews
5 very soft Medjool dates (if not soft, soak in very hot water for 15 minutes to soften) and remove pits
1/2 teaspoon of vanilla extract
1/8 teaspoon of Himalayan Sea Salt

Directions:

First you need to make your filling so that it can chill in the fridge.  Soak your cashews in a bowl of water anywhere from 4 to 24 hours.  Then drain and rinse well.  Then add them, your water, syrup, oil, extract, lemon juice and salt to your Vitamix or other high powered blender.  I blend on speed 10 for about 1 minute then stop and scrape down the sides and blend again until smooth.  Add that to a bowl, cover and refrigerate for 1 hour or so to firm up.

While that is chilling, add your crust ingredients to your food processor and blend until it forms a ball or you can pinch the dough together and it sticks.

Take your mini tart pans with a removable bottom and spray with coconut oil and then add a bit of your nut crust mixture to each.  Working with wet fingers, start to press the mixture up the sides and across the bottom evenly.  Avoid making it too thick.  Refrigerate those for one hour to firm up as well.

Once everything is chilled, add your filling to each tart pan and then remove from your mold and serve immediately.  If not serving immediately, freeze until about 15 minutes prior to serving and un-mold each one and serve.  You can garnish with a tiny slice of Meyer lemon or a curly piece of the rind.

The frigid temperatures are continuing here in PA which means that running continues to occur on the treadmill.  The miles this week, thus far, have been lower and slower to help my legs recover from the 22 miles on Sunday.  I have to admit, I’ve needed it.  I’ve been rolling, stretching and hydrating but it takes times. My miles have been a slower pace but today I was happy to have a finishing mile at 7:40.  Here is my training update and some of my new pieces that Lucy Activewear generously sent me this week.  I’m in love!

Sunday:  22 treadmill miles
Monday:  Rest day
Tuesday:  4 slow recovery miles
Wednesday:  3.5 miles – speed work
Thursday: 5 progressive run
Friday:  Rest day – as my daughter is having her wisdom teeth removed.

 

 

 

— Knead to Cook