Lemon “Creme” Tart with Almond Shortbread Crust (Vegan)

This recipe wins for my most picturesque recipe. It reminds me of the beautiful creations in the cases of European bakeries or artisan bakeries in the states. In this picture it is garnished with vegan Almond "mascarpone" (which will be in my next post) and fresh raspberries.

Almond “Short Bread” Crust: Preheat oven to 350.º

3/4 C. almond meal (grind almonds in vitamixer or food processor into a flour)

1/4 C. rice flour

2 Tbs. starch (corn, potato or tapioca)

1/4 tsp. salt

1/4 tsp. xatham gum (optional, but helps the texture of the dough)

2 Tbs. grapeseed oil (Canola or Vegetable oil also works)

2 Tbs. applesauce or fruit pureé

Combine first 5 ingredients. Combine oil and fruit puree separately and mix into dry ingredients one tablespoon at a time until the dough is at a proper consistency to roll out. Add more flour or oil/applesauce as necessary.

Roll out crust on rice-floured surface. Press into oiled and floured pie plate. Don’t be afraid to mold and fuse the crust while in the pie pan. Bake for 8-12 minutes.

Lemon Filling:

1 3/4 C. water

1/4 C. agave (sugar works too, but Agave makes it low glycemic)

1/4 C. cornstarch

1 tsp. salt

1/4 C. soft, silken tofu, pureed*

2 Tbs. coconut oil or vegan butter substitute (regular butter works too for a non-vegan tart)

2 medium lemons, juiced & strained for seeds, or equivalent of bottled lemon juice

1 tsp. lemon zest (can be omitted)

Combine first 4 ingredients in a large pot at room temperature. Whisking until cornstarch is completely dissolved. Bring to a low boil, whisking regularly until mixture is translucent and thick. Whisk in tofu pureé until well combined. Cook on low for two minutes stirring regularly.

Remove from heat and add in Coconut oil or substitute and stir until melted and dissolved. Then stir in lemon juice and zest until well combined. Pour into prepared already cooked pie crust. When no longer hot, cover and refrigerate. In 1-2 hours pie will set.

* Lite tofu works well. Always use organic, non-GMO tofu.

Definitely check out the next post for almond mascarpone and the diet and culinary wonders of agar!