Raw Meyer Lemon Raspberry Souffle Tart

by Susan on October 4, 2012

When I see Meyer lemons at the market, I always get excited. Why? I think it has something to do with the name. It is romantic. It’s not a lemon, it is a MEYER lemon. Kind of like how “Key Lime” sounds more romantic than “lime”. Thought to be a cross between a lemon and an orange, Meyer lemons are not quite as tart as regular lemons. They have a wonderful deep yellow skin and are actually sweet enough to eat. 

The light lemon “souffle” combined with jammy raspberry layer satisfies all of your lemon cravings and makes a great dessert for raw and non-raw alike. It is another one of those recipes that people will not believe is healthy, let alone raw. 

I used my favorite 8-inch deep tart pan for this tart. I love the extra deepness plus the beautiful fluted edge that it gives. You can find it here: My favorite 8″ deep tart pan.

Raw Meyer Lemon Raspberry “Souffle” Tart

Crust:

  • 2 cups macadamia nuts
  • 4 dates, softened in water and drained
1. Blend macadamia nuts and dates in food processor until finely ground.
2. Pat crust into tart pan with removable bottom.*

 

Jam Layer:
  • 2 pints raspberries
  • 4 dates
1. Purée raspberries and dates in food processor.
2. Pour over crust and dehydrate  at 115 degrees until raspberry purée has reduced and has a jam like texture.
3. Chill

 

Lemon Filling:
  • 1 cup meyer lemon juice
  • 2 cups cashews, soaked 6 hours, drained and rinsed
  • 1/3 cup raw, organic agave nectar (or liquid sweetener of choice)
  • 3/4 cup coconut butter, softened
  • 1/4 cup coconut oil, softened
  • 2 teaspoons Meyer lemon zest
  • pinch of turmeric, for color

1. Place all ingredients in high-speed blender. Blend until very smooth.

2. 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. You can fine it here: My favorite 8″ deep tart pan.

 

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{ 80 comments… read them below or add one }

Yan Ho February 13, 2015 at 10:12 pm

Hello!
Can I substitute coconut butter to agar agar?thanks

Reply

Susan February 13, 2015 at 10:28 pm

I haven’t tried it. Cheers!

Reply

MARIA DE LOURDES ARAUJO March 6, 2015 at 6:36 am

BOM DIA !!! OLHA VC É INCRÍVEL,SUAS RECEITAS FOTOS PERFEITAS, MUITO BEM EXPLICADA SUAS RECEITAS,AMEI DE PAIXÃO.
MAS UMA VEZ PARABÉNS!!!!!!

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Lynette March 14, 2015 at 9:41 am

Lovely! Thankyou for explaining Meyer lemons-we don’t have them in the UK!

Reply

Dalini March 30, 2015 at 8:41 pm

What do you mean when you say dehydrate , do you mean cook , or how do you do that , thankyou

Reply

Susan April 1, 2015 at 5:48 pm

Hi Dalini! Great question! In order for the recipe to remain raw, the temperature needs to be below 115 degrees. The best way to do this is to use a dehydrator. We love the TSM Dehydrator. There is great information about dehydrating on the FAQ page: http://www.rawmazing.com/faq/ Cheers

Reply

Tatyana April 5, 2015 at 9:37 am

Susan— what a great recipe! My whole family and colleges really enjoyed the tart and are asking for more! Thank you and keep up the good work!

Reply

Susan April 6, 2015 at 8:28 pm

Hi Tatyana, Thank you very much and I’m thrilled to hear your family and colleagues enjoyed the Tart. Enjoy more :-) Cheers!

Reply

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