Sunday, July 1, 2012

Lavender Blueberry Tart


Fresh picked blueberries nestled in bright lavender cream over a toasted pecan crust.


A nutrient-dense breakfast,


a light compliment to lunch,


a decadent, nourishing dessert for dinner...


or maybe just because.


Lavender Blueberry Tart

Crust:
2 cups (8 oz.) chopped pecans, toasted
2 T. honey
1 T. refined coconut oil

"Cream":
3/4 cup kefir cheese (or plain yogurt)
1 T. + 1 tsp. honey
1/2 tsp. dried french lavender
1/2 tsp. fresh lemon zest
1 pint fresh blueberries, washed

1.  In a food processor, chop toasted pecans until they reach the consistency of coarse meal.  Add coconut oil, process again.  Add honey and process until pecans look like a wet sand that holds together when pinched.

2.  Press pecans into a 9 inch springform pan, pressing up the sides one inch.  Bake at 350 degrees F for 10-12 minutes, or until slightly browned.  Remove from oven and cool completely.

3.  Combine kefir cheese, honey* and lemon zest in a small food processor and puree until lavender is broken up and kefir cheese is smooth.  (*Add honey based on taste. My local honey has a very strong flavor and a little goes a long way. Start by adding 1 tablespoon, taste, and add more as needed.)

4.  When crust is cooled, spread with "cream" and top with blueberries.  Chill until ready to serve.  If planning to serve for breakfast, prepare crust and cream the night before and assemble in the morning to prevent crust from becoming soggy overnight.

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