Per my birthday wish, my hubby ordered this delicious carrot cake from Nourish Sequim, an all gluten-free restaurant. It’s easy to feel forgotten when your birthday lands smack in the middle of the holidays but, my hubby was determined to make my birthday (birthday week actually!) special and memorable! 🙂
Oh, these beautiful eyes reach into my soul and still my heart. Almost 10 years ago we got Paco when we were having a hard time getting pregnant. To cope with my maternal pangs we got this 7 week-old puppy, the runt of the litter with no tail, and he comforted me through 3 1/2 years of every negative preggo test, failed fertility treatments, and miscarriages. So, I refer to Paco as my soulmate and my firstborn. When I was upset he would just stare at me with those soulful eyes and “tell” me that everything was going to be okay. He’d let my wet tears fall on his soft fur and while raising him he taught me that I had the makings of a caring, thoughtful parent. One day, while we were starting the adoption process, I miraculously got pregnant (I found out at the dentist office…that’s another story), even after we quit fertility treatments and after the docs gave us dismal news about our poor chances to conceive. I’m grateful for our miracle daughter, now 7 years old, and our sweet, sweet Paco. These eyes are soulful, magical, comforting, healing, heartwarming and memory-stirring. ♥♥♥
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!:)