Tarte au citron (classic lemon tart)

Ingredients

Tart crust
1 cup flour
1 stick butter
1 Tbsp icing sugar
1 free range egg yolk
1 Tbsp cold water

Filling
5 free range eggs
3/4 c heavy cream
1 1/2 cups sugar
4 lemons, juice
zest of 1 lemon
icing sugar, for dusting

Directions
1. For pastry: place flour, butter, icing sugar into a food processor or work by had until the mix resembles breadcrumbs. Then add egg yolk and water
2. Continue working (or pulse food processor) until the mixture sticks together in clumps, then tip onto a work surface and gather it into a ball with your hands. Knead the pastry just two or three times to make smooth. Wrap in saran wrap, place in fridge, chill about 15 minutes to re-cool the butter.
3. Grease tart pan, and dust with flour. Roll out the pastry thin and larger than tart tin size. Place onto tart tin and gently fold the pastry surrounding the tin base in towards the center. It should slightly overhang the rim. Lightly prick with fork, but not all the way through.
4. Place the apstry and tin on a baking tray, cover loosely with foil if desired. Cover with parchment paper and add beans or cooking weights. Blind bake at 400 degrees for 12 minutes until the pastry is set. Remove from oven, remove parchment paper and beans, and return to oven for an additional 10-12 minutes. It should be pale golden and completely dry. Reduce oven temp to 325. Carefully trim the excess pastry from the sides using a sharp knife.
5. For the filling, break the eggs into a large bowl and whisk. Add the rest of filling and whisk again until well- combined. Pour into cooled pastry crust. To prevent spilling, pour in the oven. Bake 30-40 minutes until set with just a slight wobble in the center.
6. Leave to cool, and when pastry is firm enough, remove from the tin.Transfer to serving plate and served, dusted with sifted icing sugar.

(Almost Clean) Pecan Pie

Ingredients:

Crust
1 1/2 c unbleached flour (can also use half unbleached and half whole wheat)
1/4 c non-dairy milk (I used 1/2 coconut and 1/2 almond)
1/2 c coconut oil
1/2 tsp salt

Pecan topping
1 Cup Pecans
1/2 Tbsp Earth Balance Buttery Spread (I use the soy free)
1 Tbsp Light brown sugar
Salt, Sprinkle

Filling
5 Multi-grain Saltine Crackers
1 Tbsp milled flax
2 Tbsp pureed pecans
1/2 C water +1 Tbsp water
2 1/2 Tbsp Earth Balance
1/2 C + 2 Tbsp Light brown sugar
1/4 c +2 Tbsp (organic) sugar
1/2 c light karo syrup (for eat clean version, use pure maple syrup or agave nectar)
3 tsp vanilla
2 1/2 Tbsp applesauce
3 1/2 Tbsp cornstarch
1 1/2 tsp cinnamon

Directions:
1. Preheat oven to 350. Combine all pie crust ingredients and mix well. Press into 9" pie pan. Bake at 350 for 15-20 min.
2. To prepare pecan topping: place pecans, butter sub, brown sugar, and salt in heavy skillet over med heat and as soon as it starts to sizzle, lower heat to med-low. Stir occasionally and begin mixing the filling. Remove from heat once lightly roasted.
3. Prepare the filling: Crumble crackers into a small mixing bowl. Add flax mill, pureed pecan, and water. Set aside and let mixture soak up that water.
4. Once the cracker/flax mix has soaked up the water, place butter, brown sugar, sugar, syrup, vanilla, applesauce, cornstarch, cinnamon, and cracker/water pulp into food processor. Process for about 1 minute until it liquifies.
5. Pour into saucepan. Over med heat, bring to a low boil, stirring constantly. Once it comes to a boil, let cook for 2 minutes, continuing to stir, and sauce will thicken.
6. Pour into pie crust while still hot. Place pecans on top.
7. Place in oven and cook 50 to 55 minutes.

*caveat: I am making this for Thanksgiving. NO, karo syrup is NOT clean eating. This is a "special occasion," so although I cut the amount of karo in half and substituted the rest, For a true Eat Clean recipe, use maple syrup or agave. Additionally, if your pie crust begins to get too brown before the pie is done cooking, you can cover with foil. Also make sure to cool on countertop for at least 2 hours before chowing down!