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.