Categories: Desserts

Ingredients

• Pastry:
• 1 cup Earth Balance buttery spread, frozen & cubed
• 21/4 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

1. 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.

2. 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.

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