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Thursday, July 28, 2011

Hail Merry Lemon Tart Knock-Off

Think lemon cheesecake.  These are raw, gluten free, AND vegan...right up my alley!  Very recently, many of my respected food blogger comrades began mentioning Hail Merry Tarts.  At the recent Food Allergy Conference, these little morsels won "Best in Show.".  I was dying to get my hands on one of these to try them out...but none of my local stores had them yet:  they are relatively new to the market.  So then I looked at ordering some online...but because they need to be refrigerated...the shipping was something obscene like $40!  I submitted requests to both of my local natural food stores to start carrying them: I mean the way people were talking about them, I was DETERMINED to get one without going broke!  A month later (I am sure nothing to do with me), I happen to walk by the "New Products" at my local Whole Foods: and there they lay!!  (This is where to cue exalting, angelic singing)   Finally, I was going to get to try one!  I purchased one Chocolate Mint, and one Meyer Lemon Miracle Tart  And while the chocolate mint was good, the lemon really knocked my socks off!  Both of them reminded of cheesecake.  Dense, decadent, and oh so good! I could find no knock-off recipes online, so I had to come up with  my own here.  The results are SO worth it!  Creamy, dreamy, and melt-in-your mouth, you will not be disappointed!  You can bet I will be working on a chocolate version next!  And if you prefer lime or orange over lemon, just sub the lemon ingredients for the one you'd like!  And if you like their raw chocolate macaroons, check out my knock off recipe for those!

Crust:

1 cup  raw almonds
1 cup unsweetened shredded coconut
1/4 cup raw agave
2 tablespoons lemon juice
1 teaspoon vanilla
Zest one lemon
Optional: Vanilla Creme Stevia to taste ( I used 5 drops)

Process almonds in the food processor until you have a meal/flour consistency.  Add in remaining ingredients and pulse until well blended.  You should be able to press the mixture together into a crust, add more agave/lemon juice if necessary.  Press into greased  individual tartlet pans, muffin tins, or make them into a bar using an 8 x 8 pan.

Filling:
1 cup raw cashews, soaked a minimum of one hour, longer great!
1 cup coconut oil
1 cup full fat canned coconut milk
1/2 cup lemon juice
3/4 cup raw agave
4 teaspoons vanilla AND lemon extracts (the lemon is optional, however it really heightens the lemon flavor)
grated zest of 1-2 lemons (essential to the lemon flavor, don't leave out!)
1/2 teaspoon salt
1/2 teaspoon-1 teaspoon guar gum (this is the thickening agent, START WITH LESS!  It's easy to add more in)


Enjoying her "ice cream' sandwich
Graham Cracker Variation
Process all ingredients except the guar gum until silky smooth (multiple minutes).  Add in the guar gum and process, it should thicken considerably.  Taste and add more sweetener if you prefer, or more lemon!  If it needs to be thicker, add more guar gum 1/8 teaspoon at a time until thick like butter cream frosting or cheescake.  Spread into the awaiting crust, and refrigerate until ready to eat!!  Heaven!  If you have leftover filling like us, we sandwiched the creamy filling in between two Kinnikinnick Gluten Free Graham Crackers, Smoreables.  I called them "Ice Cream Sandwiches" for my kids sake.  Can you imagine a chocolate version oozing amongst these...yum!!

This recipe was shared on  Slightly Indulgent Tuesday

7 comments:

  1. This looks delicious. I love the Hail Merry Tarts! Would you please tell me where I can find guar gum?
    Thanks, Whitney

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  2. Hi WHITNEY, THANKS FOR STOPPING BY! Guar gum and xanthum gum are sometimes in bulk in natural food stores, and they are also sold in little bags by the rest of the baking flours, ask a store associate if you need help finding it! They can be used interchangeably, however guar gum is cheaper! The items are also online. I pay about$6 for an 8 ounce bag of guar gum that last me months, and xanthum gum is more like $13 a bag.

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  3. I'm so excited to try this - I lOVE the Hail Merry tarts!! Thank you :)

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  4. Thank you for taking the time to craft this recipe and share it! I can't wait to try it. I'm curious: did you try making it using only the ingredients listed on the Hail Merry packaging? For example, instead of coconut milk, did you try using coconut butter? And have you tried it without guar gum? I wouldn't mind trying to make this with just the ingredients on the packaging. Thanks again!

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  5. I did try keeping things as close to the hail merry ingredients as possible....but had to tweak when it wasn't thick enough. I will keep trying every time I make this though! I think I might have enough practice with all these ingredients now to have a good go at it! If I do, I will update this recipe!

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  6. Please Please try the chocolate one (not the mint)!!! I have attempted it a few times and the results were very good tasting, but not quite the same as theirs. I tried to reverse engineer it so to speak using their ingredients listed on the package since I know the first ingredient listed is the biggest quantity in the recipe, and so on. My tries tasted good and not too far off, but was kind of sticky and would not come out of the container I poured it into to imitate the tart shape. Any ideas? I am DYING for a good recipe and I find none on the web so far.

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  7. Will do! I was so drawn to the lemon version, I went for it first!! I have a lot more experience with all these ingredients now, so hopefully it won;t take me too long to figure it out!
    On the sticking....what did you use as a crust? Stickiness suggests too much moisture.....

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