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*Portes Magazine is a digital & print publication celebrating Greece. It is a collection of words & images highlighting select destinations, tastes, art, history, design, ecology & more. The publication features interviews with inspirational people. Proceeds from subscriptions benefit merit scholarships & cultural projects.

CUISINE

Raw Lemon Tart

A FRESH SLICE

This no-bake raw lemon tart is a sweet symphony of flavor for your tastebuds. This one is perfect for fans of rich cashews, almonds, honey and figs. Topped with fruit and sprinkled with lavender and lemon zest, it makes for a most delightful cold serving. Serves approximately 5-6 people.

INGREDIENTS
 

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for the crust:

  • 50 g dried figs

  • 100 g raw white almonds

 

for the filling:

  • 300 g raw cashews

  • 5 tablespoons of honey

  • lemon zest

  • 100 ml lemon juice

  • 40 g cocoa butter

 

Optional

 

  • seasonal fruits

  • dried lavender

Equipment

  • 16 cm diameter springform pan
     

INSTRUCTIONS
 

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  1. Soak the cashews in a bowl of water for 6 hours. Place the figs in water for 2-3 hours to soften well. 
     

  2. Start with the crust first. Transfer figs along with the almonds to the food processor and grind until a slightly juicy paste appears. Spread the mixture into the pan to evenly form a thin layer.
     

  3. Prepare the filling. Drain cashews and put them in the food processor. Add in the rest of the ingredients, except cocoa butter. By setting the maximum speed, blend until you get a smooth cream.
     

  4. Melt cocoa butter in a double boiler and pour it in the mixture. Process for at least more 5 minutes until cocoa butter is completely absorbed.
     

  5. Place the cream in the pan on top of the crust, and spread evenly. 
     

  6. Freeze for at least 3 hours.
     

  7. Before serving, use a small steak knife and run it around between the tart and the pan, then carefully remove
     

  8. Decorate with fresh fruits. Sprinkle with lavender and lemon zest if you wish.

neanikon.gr

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WORDS + PHOTOS: Aris Sotiriou

Aris Sotiriou lives in Koukaki, a small Athenian neighborhood near the Acropolis. He truly loves the look and feel of old Athens, and gets inspired by everything forgotten and neglected. In 2014, he started his blog, neanikon.gr, to share his pastry recipes based on natural, unprocessed Greek ingredients. He uses petimezi, carob, raisins and dried figs instead of sugar, whole wheat flour, lots of nuts and fresh seasonal fruits. Neanikon.gr gradually evolved from a food blog to a lifestyle blog that combines cooking, crafts and photography under the same roof. Ari recently bought an antique letterpress machine and I set up a small studio producing nostalgic greeting cards and notebooks. He also creates hats, tote bags and espadrilles with his foot-operated sewing machine. Ari uses every possible medium to turn his dreams into reality.

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