 |
| Cheesecake Tart with Raspberry Topping |
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/starwberry topping, or a cherry/pecan topping)
We 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.
Ingredients for Cheesecake Tart with Raspberry Topping
CheeseCake Filling
* 12 ounce tofu, low-fat silken (extra-firm)
* 1/2 cup pine nuts
* 2 table spoons macadamia nut oil (or walnut oil)
* 1 teaspoon lemon zest, minced (from about one lemon)
* 1/4 cup arrow root powder, (or corn starch)
* 1 tablespoon vanilla extract
* 3 tablespoons light agave nectar syrup
* 1/4 cup ribbon cane syrup (or half maple syrup, and half brown rice syrup)
* 1/4 cup organic light granulated sugar
* 2 tablespoons brown rice syrup
* 1 pinch sea salt
Raspberry Topping
* 5 ounces raspberries, frozen or fresh or 1/4 cup jam mixed with 1 teaspoon lemon juice
* 1 tablespoon brown rice syrup (or maple syrup)
Garnish
* 5 servings - Raspberry Liqueur - Glazed Toasted Pine Nuts
* 1 pint fresh raspberries
* 1 teaspoon lemon zest (from about one lemon)
Cheesecake Filling
1. To prepare the cheesecake filling, blend the filling ingredients until very smooth (make sure the pine nuts are not gritty)
Crust
1. 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 10-1/2 inch tart pan, or with this one recipe i have made two tarts : one in a 7-1/2 inch tart pan, and one in a 9 inch tart pan.
2. Preheat oven to 350 degrees F (175 degrees c)
Assembly
1. To prepare tart, pour the cheesecake filling into the prepared-pie 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.
2. Bake in a 350 degrees F(175 degrees c) oven for 30 minutes.
Raspberry Topping.
1. Make the raspberry topping by lightly cooking the frozen raspberries with brown rice syrup, adding tablespoons of water as needed.
Garnish
1. Once out of the oven, let tarts cool a few minutes, and then spread the raspberry topping over the tart. Garnish top of tart with the pine nuts, fresh raspberries, and lemon zest in a decorative fashion.
2. Makes one 10-1/2 inch tart or two tarts: one 7-1/2 inches and one 9 inches.
Variations:
As the sweetener, any combination of unrefined sweeteners (maple syrup, brown rice syrup, barley malt syrup, sorghum syrup, etc) can be used, and in varying amounts depending on your tastes.
For a lower fat pie filling: leave out part or all of the pine nuts and the oil.
*Per serving : 152 calories; 79g Fat (38% calories from fat); 4g Protein; 22g Carbohydrate; 0mg Cholesterol; 25mg sodium.
0 comments: