Raw Raspberry Tart
The entire dish is refined sugar and gluten free, plus it is super easy.
1 1/2 cups ground almonds
3 Tbs. butter
2 Tbs. honey
1/8 tsp. cinnamon
3 -1/2 pints (or cups) Red Dog Farm Raspberries
1/2 cup honey
2 Tbs. freezer jam pectin
2 logs chevre cheese
1/4 cup honey
1/2 tsp. vanilla
Grind the almonds in a food processor until fine. Add in the melted butter, honey and cinnamon and mix well. Press into a buttered 10″ cake pan. Bake at 350 degrees for 10 minutes, or until barely browned. Remove from the oven.
Meanwhile, pull out the best 15 berries and reserve. Take the remaining berries and mash in a sauce pan. Add the honey and stir well. Add in 2 Tbs. freezer jam pectin and stir vigorously for 3 minutes. Set aside.
In the food processor, add the cheese, honey and vanilla. Mix well. Spread the cheese mixture evenly on the crust.
Dot the cheese with the whole berries. Pour the mashed berry mixture over the top of the whole berries and smooth. Chill in the fridge for 2 hours before serving. If you are pinched for time, 20 minutes in the freezer also does the trick.