Lemon Tart

Decorate this luscious tart by using a stencil to create a beautiful pattern, and then accent with the berries.

Serves: 10Hands-on: 15 minutesTotal: 55 minutesDifficulty: Medium

Serves: 10

Ingredients

  • 8 oz. silken tofu, drained and patted dry
  • 1¼ cups sugar
  • ⅔ cup fresh lemon juice
  • 4 Tbsp. cornstarch
  • 2 Tbsp. all-purpose flour
  • 2 Tbsp. grated lemon zest
  • 1 unbaked vegan pie or pastry dough pressed into a 9" tart pan
  • ⅓ cup confectioners' sugar
  • ¼ cup raspberries
  • ¼ cup blueberries
  • Zest of 1 large lemon in long strands

Directions

  • Preheat oven to 350°F.
  • Blend tofu in a food processor until smooth. Add 1¼ cups sugar, lemon juice, cornstarch, and flour. Continue to process until blended. Stir in the lemon zest. Pour mixture evenly over the crust.
  • Bake at 350°F for 35–40 minutes, until filling is set and lightly browned. Cool completely and sift powdered sugar over the top. Decorate with fresh berries and lemon zest.

Recipe Information

Serves: 10

Ingredients

  • 8 oz. silken tofu, drained and patted dry
  • 1¼ cups sugar
  • ⅔ cup fresh lemon juice
  • 4 Tbsp. cornstarch
  • 2 Tbsp. all-purpose flour
  • 2 Tbsp. grated lemon zest
  • 1 unbaked vegan pie or pastry dough pressed into a 9" tart pan
  • ⅓ cup confectioners' sugar
  • ¼ cup raspberries
  • ¼ cup blueberries
  • Zest of 1 large lemon in long strands

Directions

  • Preheat oven to 350°F.
  • Blend tofu in a food processor until smooth. Add 1¼ cups sugar, lemon juice, cornstarch, and flour. Continue to process until blended. Stir in the lemon zest. Pour mixture evenly over the crust.
  • Bake at 350°F for 35–40 minutes, until filling is set and lightly browned. Cool completely and sift powdered sugar over the top. Decorate with fresh berries and lemon zest.

Nutrition Information

Nutrition Information
Amount per serving
Calories180
Total Fat2g
Saturated Fat0g
Cholesterol0mg
Sodium20mg
Total Carbohydrate38g
Dietary Fiber1g
Sugars30g
Protein2g