Cheesecake Tart with Raspberry Topping

Nutrition Facts

Servings Per Recipe

Makes servings

Amount Per Serving

Calories

Preparation Time:

Calories from fat

hour minutes

Daily Value*

Total Fat g

Saturated Fat

Cholesterol mg

Sodium mg

Carbohydrate g

Dietary Fiber

Protein g

Vitamin A

Vitamin C

Calcium

Iron

Percent Daily Values are based on a

calorie diet

This tart takes a rich and creamy filling reminiscent of cheesecake filling and uses it as a

thin layer in the bottom of a tart which is then garnished with fruit and nuts on top Many

different types of fruit or fruit and nut toppings can be put on a tart like this (for example

a kiwi/strawberry topping or a cherry/pecan topping)

Can also bake this tart filling in ramekin to serve it as a kind of custard without a crust

Do not use smoky pine nuts in this recipe For more information refer the pine nut listing

in the "Glossary of Ingredients" (at the beginning of this book)

CHEESECAKE FILLING

pinch sea salt

ounces tofu lowfat silken (extrafirm)

/ cup pine nuts

RASPBERRY TOPPING

tablespoons macadamia nut oil (or walnut oil)

teaspoon lemon zest minced

ounces raspberries frozen

(or ounces fresh raspberries)

(

from about one lemon)

(or / cup jam mixed w/ T lemon juice)

/ cup arrowroot powder (or corn starch)

tablespoon vanilla extract

tablespoons light agave nectar syrup

/ cup ribbon cane syrup

tablespoon brown rice syrup (or maple syrup)

GARNISH

servings Raspberry LiqueurGlazed Toasted Pine

Nuts

(

or half maple syrup and half brown rice

syrup)

/ cup organic light granulated sugar

tablespoons brown rice syrup

pint fresh raspberries

teaspoon lemon zest

(from about one lemon)

CHEESECAKE FILLING

To prepare the cheesecake filling blend the filling ingredients until very smooth (make sure the pine nuts are not

gritty)

CRUST

Prepare a pie crust but do not bake crust You can either use a tart pan a pie pan or a springform pan to make

this tart I have made this in one / inch tart pan or with this one recipe I have made two tarts: one in a /

inch tart pan and one in a inch tart pan

Preheat oven to degrees F ( degrees C)

ASSEMBLY

To prepare tart pour the cheesecake filling into the preparedpie crust making an even layer on the bottom You

don't want the filling to be too close to the top of the tart crust because the filling expands during baking and if

it is too close to the top of the tart crust it can overflow To be safe put a cookie sheet under the tart pans while

baking so if they do overflow it will not drip onto the bottom of the oven

Bake in a degrees F ( degrees C) oven for minutes

RASPBERRY TOPPING

Make the raspberry topping by lightly cooking the frozen raspberries with brown rice syrup adding tablespoons of

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Desserts of Vitality

Desserts Of Vitality