365 Project – 316: Lemon dream tart…puckery sweet and gluten-free (November 11, 2012)

Shutter Speed: 1/50, Aperture: F/3.2, ISO: 400

I’ve posted pics of this tart before but, here’s the link again to this yummy gluten-free recipe. I make this a lot!

I made the lemon curd and crust the night before. The crust recipe made enough for one 9 inch tart pan and six 5 1/2″ oval creme brulee dishes so I modified the recipe to stretch out the filling since the lemon curd alone wasn’t enough to fill my tart AND tartlets.

I made the whipped cream ( a pint of heavy whipping cream, 1/2 cup powdered sugar and 1/4 tsp of vanilla extract), whipped in 8 oz. of softened cream cheese, then once smooth I whipped in the lemon curd.

I froze the tart (s) then one hour before serving put them out to thaw. The raspberries can be added before serving or before putting in the freezer. As an option you can serve with additional whipped cream. This is my go-to fundraiser dessert, especially when they’re looking for a gluten-free dessert. It’s creamy, tasty and sooo pretty!:)

See more of my 365 Project: Untouched photos from my Nikon D5000 with 50mm lens

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