Republished in its entirety with permission from Lisa Comento of Push Play Eat.
The original post can be found HERE.
Summer time always has me excited to make drinks or bake with two of my favorite fruits: lemons and raspberries. The flavors separate are delicious yet something magical happens when they are paired…
My favorite summer desserts are fruit tarts with custard, lemon bars, and key lime pie. I had yet to conquer making tarts and with the #NutWar approaching, I had the unique idea of using the pecan meal that was so graciously given to us by Georgia Pecans for the crust. I love a good culinary challenge and even more so I was up for my first recipe challenge against my #PushPlayEat teammates, Steph and Dom! Call it a dream come true to incorporate my passion for baking and cooking with #PushPlayEat on Twitter and now have our first ever virtual reality cooking show!
Once I began to prep the crust, raspberry sauce, and the filling I could see and hear the sky darken outside my huge window as a summer storm began rolling through Washington, D.C. I also had my Spotify playing my Rock ‘n Roll playlist. Please check #PushPlayEat’s Spotify to listen to our#NutWar playlists!
When I was younger, I would not eat nuts and like most tastes that change on your palate as you get older, I now snack on them daily. Not only are they delicious but they are like little vitamins. Pecans alone have more than 19 vitamins and minerals! They have been found to help prevent some types of caners and heart disease.
Read on to figure out what my secret ingredient was for these tarts…
Lemon Tarts with Raspberry Pecan Crust
Serving: two 4″ tart molds with removable bottoms
5-6 TBSP unsalted melted butter
1 ¼ cup Georgia Pecan Meal
2 TBSP granulated sugar
½ tsp raspberry flavoring
½ pint of red raspberries
½ TBSP fresh squeezed lemon juice
½ TBSP granulated sugar
3 ½ large egg yolks
1 large egg
½ cup granulated sugar
2 TBSP fresh grated lemon zest
1/3 cup fresh squeezed lemon juice
2 TBSP unsalted butter
1 ½ TBSP heavy cream
Chopped crystalized ginger
Dash of salt
Begin with the Crust
Preheat the oven to 350 degrees.
In the microwave or double boiler, melt the butter for the crust.
Next, mix the pecan meal, melted butter, and sugar together in a small bowl.
Divide the mixture evenly in the tins with your fingers.
Place the tart shells in the fridge while you prep your filling.
Lightly butter a small sauce pan prior to putting the raspberries in the pan.
Add the lemon and sugar and cook at a medium heat.
Stir and break down the raspberries for a few minutes.
Strain the juice into a small bowl and set aside.
Begin first by melting the butter and then set aside.
In a small saucepan, whisk the egg yolks and one egg and began adding the sugar until blended.
Whisk in the lemon zest, lemon juice, and salt.
Lastly, add the butter and stir constantly over medium heat whisking for 5 minutes or until the thermometer registers 170 degrees.
Strain the mixture into a bowl and quickly mix in the heavy cream.
Add the crystalized ginger to the mixture and whisk one last time.
Into the oven to bake for 10-12 minutes!
The Finished Tart: