#cosocooking #cosobaking
The start of today's kitchen adventure.

The tart shells, made with finely ground raw almonds, will be filled with home made lemon curd, topped with raspberry (from garden) glaze and, if I have the energy, merengue (gotta do something with the 4 egg whites :) ) sugar substitutes used - stevia in the dough and monk fruit in the curd

I should have used straight almond flour but far too expensive.