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🌼🍋✨ Celebrate Easter and Passover with Our Meyer Lemon Tart with Blueberry Violet Jam✨🍋🌼
It’s the perfect bright ending to your Springtime feast with a hidden layer of our Blueberry Violet Jam: an ideal pairing with lemon desserts. 🥳💜
Meyer Lemon Tart with Blueberry Violet Jam
Ingredients:
Crust:
🥧 1 1/4 cups all-purpose flour (or almond meal for Passover*)
🥧 1/2 cup unsalted butter, cold & cubed
🥧 1/4 cup powdered sugar
🥧 1/4 tsp sea salt
🥧 1 large egg yolk
Filling:
🍋 4 Meyer lemons, zested & juiced
🍋 3/4 cup granulated sugar
🍋 4 large eggs
🍋 1/2 cup unsalted butter, at room temperature
🍋 1/2 cup Blueberry Violet Jam
Instructions:
1️⃣ In a food processor, pulse the flour, butter, powdered sugar, and salt until crumbly. Add the egg yolk and pulse until the dough comes together. Knead on a floured surface, shape into a disc, wrap, and refrigerate for 1 hour.
2️⃣ Preheat oven to 375°F (190°C). Roll out the chilled dough to fit a 9-inch tart pan, pressing it into the pan evenly. Trim excess.
3️⃣ Line the crust with parchment, fill with pie weights, and bake for 15 minutes. Remove weights and parchment, bake an additional 5 minutes until golden. Cool completely.
4️⃣ Spread a generous layer of our Blueberry Violet Jam over the cooled crust.
5️⃣ For the filling, cook Meyer lemon zest, juice, sugar, eggs, and butter in a saucepan over medium heat, stirring constantly, until thickened (about 5-7 minutes). Pour over the jam layer.
6️⃣ Bake the tart for 10-15 minutes until the filling is set yet slightly jiggly in the center. Cool on a wire rack, then refrigerate for at least 2 hours or overnight.
7️⃣ Garnish with blueberries, edible flowers, or herbs to bring your tart to life! 🌺🫐
✨Serves: 8
•if using almond flour, consider adding an additional egg yolk or 1T water if it needs help binding.
👉 Try this #LemonBlueberryTart and share your masterpiece with us.💛💜
#EasterDesserts #MeyerLemonTart #SweetEasterTreats
#blueberryvioletjam
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🌿🥂 Elevate your entertaining with a subtle twist on a classic favorite. Try our whimsical Blueberry Violet Jam Bellini, a delicate blend of flavors that's perfect for a brunch or cocktail hour, . 💜✨
Ingredients:
- 1 tsp Coco Fine Foods Blueberry Violet Jam
- 1/2 tsp fresh lemon juice (optional)
- 4-5 oz chilled Prosecco
- Garnish: 3 fresh blueberries and/ or lemon twist
Instructions:
1. Place our Blueberry Violet Jam at the bottom of a chilled coupe glass.
2. Carefully pour the chilled Prosecco over the jam.
3. Gently swirl with a spoon to combine and create a soft purple hue.
4. Add fresh blueberries and a lemon twist for a simple, elegant touch.
Cheers to good company and delightful sips! 🥂
Using our new perfectly balance garlic, salt and pepper spice is a great way to give this Pea and Mint Velouté a burst of flavor while keeping it simple.
This recipe is an elegant and easy way to start off Spring entertaining by either serving it hot or cold as a canapé in a shot glass, or as a first four soup.
Ingredients:
- 1 tablespoon olive oil or butter
- 1 medium onion, finely chopped
- 4 cups fresh or frozen peas
- 4 cups vegetable stock or chicken stock
- 1-2 teaspoons garlic salt and pepper blend (adjust to taste)
- 1/4 cup fresh mint leaves, plus extra for garnish
- 1/2 cup heavy cream or half-and-half (optional, for creaminess)
- Lemon juice, to taste
Instructions:
1. Sauté the Aromatics:
- Heat the olive oil or butter in a large pot over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the Peas and Stock:
- Add the peas to the pot and stir to combine with the onions.
- Pour in the vegetable or chicken stock.
- Bring to a boil over high heat, then reduce to a simmer.
- Cook until the peas are tender, about 5-7 minutes.
3. Season with Garlic Salt and Pepper Blend:
- Remove the pot from the heat and stir in the garlic salt and pepper blend.
- Add the fresh mint leaves.
4. Blend the Soup:
- Using an immersion blender, blend the soup until smooth. Alternatively, blend in batches using a countertop blender.
5. Finish the Soup:
- Return the blended soup to low heat.
- Stir in the heavy cream or half-and-half for added creaminess, if desired.
- Taste and adjust seasoning with more garlic salt and pepper blend or lemon juice according to your preference.
6. Serve:
- Ladle the velouté into shot glasses or bowls and garnish with extra mint leaves.
- Serve hot or cold,
and enjoy!
Feel free to adjust the amount of garlic salt and pepper blend to achieve your desired level of seasoning, keeping in mind that the blend already contains salt.
Serves 4 as first course or 12 as a canapé.
