Now that the weather has been warmer, it feels as good a time as ever to share my recipe for raw cherry ripe with you. I had been thinking about making it for a while and when I saw some beautiful cherries on special at my local green grocer, I knew it was a sign. It’s not as naughty as a real cherry ripe, but it has all the elements. Perhaps we can call this a cherry ripe for when you are trying to be good but you’re naughty at heart.
The humble lemon tart is something I never thought I would eat again with the eggs involved (not to mention the dairy and sugar) but then I discovered agar agar and wondered if it could just happen for me.
Turns out it could. I started experimenting and here we are with a delicious lemon tart. The lemon component was the easy part. What I really struggled with was a complimentary base that wouldn’t overpower the delicate lemon. It didn’t need a raw cake base, it needed more of a shortbread-type base.
This no-bake lemon tart is incredibly easy to make. It takes about 10 minutes to get done and needs 1-2 hours in the fridge to set. I don’t know why I don’t make it more frequently.