Lemon Creamtart

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Lemon Creamtart
Pastry: 1 cup Earth Balance buttery spread, frozen & cubed 2¼ cups all-purpose flour 1/2 tsp. baking powder 1 Tbs. sugar 1 Tbs. apple cider vinegar 6-8 Tbs. ice-cold water Lemon Cream: 12 oz. block silken tofu 1/4 cup Earth Balance buttery spread 1 cup powdered sugar Zest & juice from 2-4 lemons, to desired tartness 1/2 tsp. vanilla Sea salt, to taste Strawberries, sliced Agave syrup & mint sprigs, to garnish  
Pastry: Cut buttery spread into half-inch cubes, and freeze. Preheat oven to 350°F. Combine flour, baking powder, and sugar in a food processor, pulsing several times to mix. Add cubed spread and pulse until clumps are just smaller than peas. Add apple cider vinegar, then water a tablespoon at a time, continuing to pulse until just before a ball forms. The dough should appear dry, but should stay together when pressed; it should not be sticky. Divide dough into four equal balls, roll each out slightly to flatten, and gently press each into three-and-a-half-inch fluted tart pans with removable bottoms. Press the crust up the sides and into the grooves of the pans, removing excess dough from edges. Refrigerate until cold. Bake on a sheet pan for 12 to 15 minutes, until golden brown flakes are visible. Remove tarts from oven and allow to cool. Carefully remove each shell from its pan. Lemon Cream: In food processor, combine all ingredients, except strawberries, agave, and mint, and blend until smooth, scraping the sides of the bowl with a spatula. Chill for several hours. Spoon cream into each shell to just below the top edge. Fan sliced strawberries over the surface and finish with a drizzle of agave syrup and sprig of mint.