Creamy Lemon Tart

Ingredients:

Lemon cream

• One lemon
• One egg
• Room-temperature butter, one ounce
• Cornstarch, one ounce
• Water, eight to nine ounces
• 5.3 ounces of sugar

Tart dough

• Rice flour, ten to eleven ounces
• 3.5 ounces of sugar
• The yolk of one egg
• One whole egg
• Baking powder, one teaspoon
• The zest of one organic lemon
• Peanut oil or sunflower oil, three ounces
• A pinch of salt

Preparation/Cook Time: Prep Time 20 minutes, Cook Time 30 minutes

Servings: One slice

Preparation - Lemon Cream Tart

• Combine/stir the cornstarch and sugar in a pot, then gradually incorporate the water into the mixture while whisking to form a silky consistency.
• On the stove, warm the mixture on low and add the butter.
• Stir the mixture constantly until it boils and thickens, then turn the heat off.
• While whisking, wait a few moments before adding the egg and lemon juice.
• Allow the mixture to cool while prepping the tart dough.

Preparation - Lemon Tart Dough

• In a container, combine the sugar, salt, organic lemon zest, vegetable oil, egg, and egg yolk.
• While mixing, gradually incorporate the flour into the ingredients until a dough forms.
• Transfer the dough to a clean, flat surface. While gradually adding flour, knead the dough until it no longer sticks.
• Apply a thin coating of flour, and roll the dough until approximately 0.2 inches thick using a rolling pin.
• Add the rolled dough to a buttered and floured tart cake pan roughly 8.5 inches in diameter, poking holes throughout the dough with a fork.
• Top the dough with the lemon cream, and heat the oven to 340 degrees in static mode. While the oven preheats, place the lemon tart in the fridge.
• Place the lemon tart on a lower rack in the oven, then bake for approximately 40 minutes until golden. Periodically check the lemon tart for doneness.
• Remove the lemon tart from the oven and allow it to cool.
• Sprinkle the lemon tart with powdered sugar and serve.

Grilled Chicken And Roasted Tomato Pesto Pasta

Ingredients:

Roasted tomatoes

• 16 halved cherry tomatoes
• Garlic-infused olive oil, one tablespoon

Pasta

• Brown rice rotini or penne, eight ounces

Grilled chicken

• Boneless skinless chicken breasts, four small
• Garlic-infused olive oil, one tablespoon
• Dried oregano, one teaspoon

Pesto

• Fresh basil leaves, 1 ½ cups
• Fresh chives, ¼ cup
• Pine nuts, ¼ cup
• Fresh lemon juice, two tablespoons
• Garlic-infused olive oil, ¼ cup
• Kosher salt or sea salt

Preparation/Cook Time: 50 minutes

Servings: 4

Preparation:

• Preheat oven to 350 degrees Fahrenheit, mix cherry tomatoes with olive oil, and evenly spread on a baking sheet. Roast for 30 minutes.
• Cook the pasta according to package instructions.
• Preheat a tabletop grill, then using a large bowl, combine chicken breasts, olive oil, and oregano. Grill the chicken until cooked, letting it cool before slicing.
• Combine basil, pine nuts, chives, lemon juice, and olive oil using a blender. Blend into a puree-season with salt.
• Drain the cooked pasta. Return to the pot, add pesto and stir into the pasta.
• Top the pasta with sliced chicken and roasted tomatoes, then serve.