#double the dough

chloe’s recipe | raspberry lemon tart | technique modification | ingredient substitution

make this once, and every single time your children (if you have them) see raspberries in the refrigerator, you will be asked, “where’s the tart?” and until said tart is made, you will hear this question every single day.

technique modifications:

• the recipe for the tart dough was doubled, avoiding not having enough to press down into the tart mold and up all the sides for the beautiful fluted look tarts evoke.

• a food processor was replaced with a wet canister and a blender to combine all shortbread crust ingredients. to ensure mixing, the first round of dough was made followed by the second.

• there was no need to process the dry ingredients before adding in the margarine — all were tossed into the blender at once. almost all of the dough was used — one set of dough is never enough in my opinion. the same goes for pies or any other baked good where crust is needed and filling is made.

• as the recipe was doubled, the oven was turned off and the crust was left to bake for an additional five minutes, instilling confidence the dough was thoroughly heated.

• cornstarch and nut milk prepped in a measuring cup combined measuring and mixing steps into one.

• to reduce the manual whisking effort involved, coconut milk, sugar, and salt were pre-blended before heating over the stovetop to guarantee a creamy profile.

• the second round of chilling for 8 hours in the refrigerator was eliminated. how? raspberries were pre-chilled, pre-rinsed in a colander, and lightly placed into a mixing bowl with paper towels set at the bottom to absorb moisture.

ingredient substitution:

• in making the custard, cashew nut milk was used instead. why? because it is easier to make at home than almond milk.

with the tart with cream chilled in the refrigerator, and the raspberries silently waiting patiently next to the tart, the raspberries were ready to be placed on top after school let out the children.

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“where’s the tart?”

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bonus tip:

• and, by the way, handling a tart mold with a removable bottom can be a little tricky. a stack of flat paper towels placed under the tart with edges used as handles helped transport the tart from drying rack to counter for filling, the counter to refrigerator for cooling, the refrigerator to counter for final assembly, and anywhere else i needed to take it for the photoshoot. most importantly, it helped transport the tart to the table. with forks in hand and children waiting, the questions ceased as mouths were filled!

note:

• this item must be refrigerated as it is free of preservatives. that is if you have any leftovers!