A Tart For The Sun

A Lemon Panna Cotta Tart - my first raw tart.  Round, yellow, and bright - just waiting for some decor.

This Summer Solstice tart also became my first ever treat made for an event.  The creamy, bright, citrus filling fit the occasion.

Creating panna cotta as a raw  dessert involved using soaked cashews blended into a cream, with some lemon flavor added and some light-colored honey.

Cashews are a magical food - their mild flavor and soft texture make them highly versatile.  It can be blended into a butter, whipped into a cream, and ground into a flour.  Cashews  lower blood pressure and decrease bad cholesterol.  Your body will love you for eating them.

The turmeric used to color this tart has had the flavor compounds removed, leaving only the rich yellow color to enjoy, as well as the curcumin, which reduces inflammation.   Add the fiber and antioxidants from the strawberries...and you have a dessert your heart will thank you for, both for it's health benefits and beautiful, happy colors.

​​This tart is a part of Crystal Dawn Culinary's Raw Desserts course.

Lemon Panna Cotta with candied lemon, strawberries, cashew cream and mint.