Layered Lemon Cream Tart Recipe

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Layered Lemon Cream Tart
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Ingredients
18
Count
Nutrition
321
Calories
Total time
120
Minutes
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Ingredients:

Directions:

  1. Crust:
  2. Preheat oven to 350F. Linea baking tray with parchment paper. Arrange oats and almonds on baking sheet in a single layer. Place into oven and bake for 10 to 12 minutes, or until golden brown. Remove from oven and let cool to room temperature. In a food processor, combine toasted oats and almonds, apple butter, almond butter and salt. Puree until almost smooth and sticky. Press crust mixture evenly into the bottom of springform pan. Cover with plastic wrap and refrigerate for 1 hour.
  3. Baked Lemon Layer:
  4. Split first vanilla bean in half lengthwise. Using the dull side of a small knife, scrape inside the pod to remove seeds. Place seeds into a small mixing bowl, discarding pod. Add egg whites, lemon juice, 1/4 cup of yogurt and honey and whisk until combined. Once crust has set, pour mixture into crust and bake at 350F for 25 minutes, until golden brown on top and egg mixture is cooked completely and firm. Remove from oven and let cool to room temperature. Cover and refrigerate until cooled completely, about 30 minutes.
  5. Lemon Cream Layer:
  6. Split second vanilla bean in half lengthwise. Using the dull side of a small knife, scrape inside the pod to remove seeds. Place seeds into the bowl of a food processor, discarding the pod. Add cream cheese, 1/3 cup yogurt, lemon juice and honey to food processor and pulse until combined and smooth. Add lemon zest and pulse again to mix thoroughly.
  7. Raspberry Coulis:
  8. Combine raspberries, honey and lemon juice in a food processor. Strain through a fine mesh strainer, if desired, and refrigerate until needed.
  9. Once crust and first layer are cool, pour lemon-cream filling into pan and smooth with a spatula until even. Cover and refrigerate for a minimum of 2 to 3 hours or overnight until set.
  10. To serve, using a knife, carefully loosen the tart from the sides of the pan. Remove sides of springform pan. Fill a pitcher or bowl with warm water. Using a sharp knife, slice tart into 12 wedges, dipping knife into water and carefully wiping it clean and dry with a towel after each slice. Garnish each slice with a few berries and additional lemon zest, if desired. Pour raspberry cooly over tart. Serve immediately. Tart may be kept, covered, in refrigerator for up to 2 days.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 321.09 Kcal (1344 kJ)
Calories from fat 102.27 Kcal
% Daily Value*
Total Fat 11.36g 17%
Cholesterol 10.92mg 4%
Sodium 207.03mg 9%
Potassium 349.2mg 7%
Total Carbs 51.51g 17%
Sugars 29.35g 117%
Dietary Fiber 6.63g 27%
Protein 8g 16%
Vitamin C 20.1mg 34%
Iron 1.7mg 9%
Calcium 105.4mg 11%
Amount Per 100 g
Calories 184.97 Kcal (774 kJ)
Calories from fat 58.91 Kcal
% Daily Value*
Total Fat 6.55g 17%
Cholesterol 6.29mg 4%
Sodium 119.27mg 9%
Potassium 201.17mg 7%
Total Carbs 29.68g 17%
Sugars 16.91g 117%
Dietary Fiber 3.82g 27%
Protein 4.61g 16%
Vitamin C 11.6mg 34%
Iron 1mg 9%
Calcium 60.7mg 11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.6
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • good source of fiber

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