White-chocolate cream covers layers of tangy-sweet lemon and raspberry curd for a treat they’ll never guess is gluten-free!
2 1/2 cups, plus 4 Tbs. all-purpose gluten-free flour blend, divided
1/2 cup almond meal
1 3/4 sticks butter, at room temp. and divided
7 large eggs, divided
1 tsp. vanilla extract
1 3/4 cups sugar, divided
3 large lemons, zested and juiced
4 cups raspberries, divided
3 large egg yolks
1/2 cup (4 oz.) Neufchâtel cheese, at room temp.
2 oz. white chocolate, melted
1 Tbs. low-fat milk
3/4 cup fresh blueberries
With mixer on low speed, beat 2 1/2 cups flour blend, almond meal and 6 Tbs. butter 30 sec. or until blended. Add 2 eggs, vanilla extract and 5 Tbs. water. Mix 30 sec. or just until dough comes together. Shape dough into rectangle; wrap in plastic. Let sit 1 hr.
Heat oven to 350°F. Between wax-paper sheets, roll 1/3 dough to 1/8" thickness. With 1 3/4" star-shaped cutter, cut 12 to 15 stars; reserve scraps. Arrange stars on baking sheet. Combine scraps and remaining dough; between wax paper sheets, roll out to 13" x 11" rectangle. Press dough into greased 11" x 8" tart pan with removable bottom; trim dough and place on baking sheet. Bake stars 15 min. or until golden. Bake crust 25 min. or until firm.
In bowl, mix 1 cup sugar, 1/3 cup lemon juice, 2 tsp. lemon zest, 2 Tbs. baking mix and 3 eggs; pour into prepared crust. Bake 12 min. Let cool.
In pot over medium heat, bring to a boil 3 cups raspberries, egg yolks and remaining butter, sugar, baking mix and eggs. Boil 1 min., stirring constantly to mash; strain through sieve. Spread over lemon filling. Chill 1 hr. In processor, process Neufchâtel, chocolate and milk 1 min.; spread over tart. Top with stars, blueberries and remaining raspberries.
Active time: 30 min.
Total time: 2 1/2 hrs.
Your life just got exponentially better and more stylish now you've signed up for our newsletter. Fabulousness awaits!