Friday, July 23, 2010

Delicious Lemon Blueberry Tart

The more I cook for myself and friends at home the more it occurs to me how I really love making my own food. This tart was recent discovery... I have been to many a restaurants and have been endlessly disappointed with vegan desserts. Especially, traditionally egg based desserts, such as lemon curd. I love tofu, but it is never a good thing when you can taste it in your slice of pie. Ewww. I do believe that there are some things that just shouldn't be vegan, but after this recipe Lemon Tart is not one of them
So this perfect for summer recipe boggled my palate with it's intense lemon flavor and oh so smooth not-tofu-ee texture. Hope you enjoy and Happy Summer!


Luscious Lemon Tart

Crust:
1 1/2 cups whole grain flour
1/2 t. salt
1/4 cup brown sugar
1/2 cup coconut oil
1/4 cup cold water

Mix flour, salt and sugar together. Cut coconut oil into the dry mix until crumbly. Gently work in cold water until the dough comes together. Roll out, and place in pan(s) and put in a 350 degree oven for 10 minutes. Remove from the oven and allow to cool completely, while you make the filling.

Lemon Filling:

1 cup silken tofu
1 cup powdered sugar
3/4 cup granulated sugar
Zest of 3 lemons
2 1/2 T. cornstarch
1/4 cup flour
2/3 cup lemon juice

In a food processor or blender puree tofu until smooth, about 1 minute. Add your powdered sugar and granulated sugar and process for another minute, scraping down the sides when needed. Add the remaining ingredients and blend until smooth. Pour into cooled tart shell and place in you pre-heated 350 degree oven for 25 minutes. The filling should jiggle like jello when it is ready. Add your favorite berries on top and let cool. Serve with a dash of powdered sugar and maybe a couple more berries. Enjoy and see you in the kitchen!

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