Lemon Creamtart
Lemon Creamtart
INGREDIENTS:
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
DIRECTIONS:
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.