Things are looking decidedly summery at the
moment and I’ve not come up with a new recipe in a very long time. I was
browsing recipes when I cam across a lemon marscapone tart topped with
strawberries and my mind began doing it’s thing, matching flavours and ideas.
This is what I came up with and by god it’s good!
For the shortbread base:
6oz butter (room temp)
2oz sugar
2tsp vanilla extract
15oz flour
1 tablespoon coconut oil
8oz desiccated coconut
1 large egg
For the filling:
1 pack of ricotta (usually 250g)
4 oz cream cheese
3 tablespoons honey
Zest of one lemon
Juice of half a lemon
A couple of packs of raspberries
To make the base preheat the oven to 160C
or gas mark 3. Grease a loose-bottomed tart tin with coconut oil. Coconut oil
usually comes in jars and goes solid in the fridge. Heat some up in a pan and
it will quickly melt. Use melted oil for the shortbread too. Put all the
ingredients (except the egg) in a food processor/mixer and mix until well
combined, then crack in the egg and mix again until you have a ball of
shortbread mixture. Roll out to the thickness of a £1 coin and line your tin.
If you have any leftover mixture you can freeze it and make biscuits another
day. This mixture isn’t overly sweet though so you may want to dip your
biscuits in milk chocolate to give them that something extra. Bake your case
blind for about 30 mins. Take out and allow to cool completely.
Make sure you remove the case and place on
your plate/stand before you put the filling in. To make the filling mix all the
ingredients together with a whisk. It won’t take long to combine but it will be
very loose, so once you’ve poured it in put in the refrigerator for 24 hours
Just before serving decorate with the fresh
raspberries. Perfect for a summer party or after a barbeque!
