No gluten, no sugar, no lactose: Goat cheese & walnut tartelette
I started working on this goat cheese and walnut tartelette recipe after learning that one of my customers could not eat fructose. Using an almond meal crust was quite intuitive, because almond meal has an intrinsic and natural sweet flavour. The tang of the cheese paired with the almond and lemon zest is delectable, and goat cheese, well that was just for the challenge, is lactose free. As a final and playful touch I serve at the table lavender infused honey on the side. It makes for a sensual rapport with the food that I personally find enjoyable and allows an elegant skip to without a fuss for those with fructose sensitivities.
Goat Cheese and Walnut tartelette
Crust
Almond meal crust (this link will take you to the crust recipe)
Filling
150 gm goat cream cheese
150 gm goat cheese (Bucheron)
Zest of one lemon
Topping
120 gm of roasted and crushed walnuts
Optional dressing
Lavender blossom infused honey
(if infusing the honey yourself, use 1 tsp dry flowers per cup of honey)
Method
Follow instructions for Almond meal dough recipe
Filling
In a food processor mix the filling ingredients until smooth. Once the crust shells are cool fill them with the cheese mixture using a pastry blade or a spoon. Try not to get any filling on the edge of the tarts.
Topping
Pan roast the walnuts and then grind with a mortar and pestle.
Carefully sprinkle the roasted and ground walnuts on the cheese filling.
Optional dressing
Serve with lavender infused honey at the table, to pour over the tartelettes before eating
