Recipe:
For the crust:
3/4 stick of butter, regular or vegan
1-1/2 cups flour of your choice
1/4 cup sugar or sweetener of choice
2 eggs, or vegan egg substitute
1 teaspoon baking powder
1 teaspoon vanilla extract
grated zest of 1 lemon
Pinch of salt
For the filling:
1 jar nutella
6oz cream cheese, regular or vegan
fresh raspberries for garnish
pine nuts for garnish
Make the Crust:
Melt the butter on low heat, add the sugar and vanilla stir till sugar is metled, set aside
In a large bowl combine flour, baking powder, lemon zest and salt then add the butter mixture and combine to form a ball of dough till the consistency isn't sticky. Press it into a spring form tart pan that has been pre-buttered.
Combine the nutella and creamcheese (pre-softened) and add to the tart dough
Bake at 350F, 170C for 30-40 minutes until crust is golden, remove from oven let cool.
Garnish with fresh raspberries and toasted pine nuts (I roast about 2 tbs in my broiler for 5 mins) and a sprinkle of confectioners sugar (optional)
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