June 28, 2014
I love any kind of curd but feel guilty and not very good after eating the normal curds that are basically eggs, butter and sugar with lemon juice. This one is packed full of goodness.
1Put all of the ingredients into a food processor and blend until just combined and the mixture holds together when pinched between your fingers.
2Cut a small circle of parchment paper the size of the base of the tart shell mold to ensure the tart comes off cleanly. Put a portion of the mixture into the tart mold making sure to press down evenly and up the sides of the mold.
3Put the shell into a dehydrator for about 2 to 4 hours to dry it out a little bit or if you don’t have a dehydrator put the shell into an oven on the lowest setting for about 1 hour.
4Cool the shell and then remove the shell from the mold. Leave the base underneath the shell to ensure that when putting the filling in that there is not leakage.
5Pour the lemon peach curd filling into the shell until it comes up the just below the sides of the lip of the shell. Let set in the refrigerator for 8 to10 hours.
6Garnish with the raspberries and a mint leave or other berry of your choice.
1Boil the first 4 ingredients together in a medium saucepan, reduce the heat and simmer for about 15 to 20 minutes.
2Then add the agar and boil for 2 minutes and the puree until smooth in preferably a Vitamix or other high speed blender until completely smooth. Note I used a Vitamix for this recipe.
3There will be some of this curd left over and it is good to eat by itself or just have it with some fresh fruit or on plain yogurt.
This crust will yield for 3 to 4 small 4" tart shells pic below.
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