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>> 12 frozen tart shells
>> 1 heaping cup fresh raspberries
>> 1/4 cup fresh edible flowers; set aside 1/8 cup for garnishing
>> 1/2 lemon, juiced
>> 1/8 cup unpasteurized honey
>> 1 envelope Knox gelatin
>> Whipping cream (for garnishing)
>> a few melted chocolate chips (optional)
Preheat oven to 350 degrees. Thaw the tart shells; this takes about 15 to 20 minutes.
Once thawed, place on a baking sheet and slightly poke each tart shell with a fork a few times being careful not to go right through the shell. This helps the pastry to not bubble.
Pick out 12 of the best raspberries and place in the fridge for using later as a garnish. Place all other raspberries in a medium-sized mixing bowl. Carefully stir in 1/8 cup of the flower petals. Mix in the fresh squeezed lemon juice. Stir in the honey and package of gelation and be sure to mix well.
Using a spoon, scoop mixture into the tart shells about 2/3 filled.
Bake for 25 to 30 minutes or until the crust is golden. Cool on a rack.
Once fully cooled, place a dollop of whipping cream on top of the tarts. (Use store bought or homemade.) Sprinkle a pinch of fresh flowers over the whipping cream and place a raspberry on top.
For the chocolate lover in your home, melt a few chocolate chips (whatever method you choose). Drizzle on top and refrigerate to let slightly harden.
Ingredient Tips: If you do not have fresh raspberries, use two cups frozen raspberries but allow them to thaw before use. Do not discard the liquid!
No raspberries? Use mulberries, or blackberries. Saskatoon berries can also be used but adding about 1/2 cup water to these and mashing them a bit will be neccessary.
Wild Edibles in Recipe:
Wild Fungi in Recipe:
Edible Trees and Shrubs in Recipe: Saskatoon
Recipe Category: Desserts and Snacks
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