Lemon Lavender Tart
Originally posted by Lort.
8 large eggs
1 1/2 cups granulated sugar
1 lemon, seeded and sliced
1/2 cup fresh lemon juice
1 cup cream cheese
2 Tablespoons minced fresh lavender
2 pints fresh raspberries
sugar to taste
Red Wine Blueberry Clove Sauce:
5 cups fresh blueberries, picked over and washed
1 cup red wine
1/2 cup granulated sugar
1 teaspoon ground cloves
Combine all of the ingredients except the pastry crust in a food processor, and blend until smooth.
Pour the batter into a 12-inch tart pan lined with pastry crust.
Bake in a 325° F oven for 40-45 minutes or until set.
Serve each slice with Raspberry Puree or Red Wine Blueberry Clove Sauce.
Directions for Raspberry Puree:
Puree raspberries and sugar in blender until smooth.
Directions for Red Wine Bluerry Clove Sauce:
In a sauce pot simmer 3 cups of blueberries with the wine, sugar, and cloves until reduced by half.
Puree the mixture in a blender until smooth.
Stir in the remaining 2 cups of blueberries.
Reposted by Gourmet Gal