These tarts are so light and perfect to serve after any meal whether it be pasta or a salad. The flavour is very lemony and not too sweet. Perfect dessert in my books!
Preparation: 30 minutes
Cooking time: 15 minutes
Refrigeration: 2 hours
Yield: 6 tarts
375 ml (1 1/2 cup) almond powder
250 ml (1 cup) vegan biscuits
1/2 cup (125 mL) vegan butter substitute, melted
The zest of 1 lemon
250 mL (1 cup) raw unsalted cashew nuts, soaked in water for 2 hours and well drained
250 ml (1 cup) plain tofu or vanilla tofu
30 ml (2 tablespoons) cornstarch
The zest of 1 lemon + slices and / or zest to decorate
60 ml (1/4 cup) sugar
Crust. Preheat oven to 180 ˚C (350 ˚F). In the food processor, combine all the ingredients until the biscuits are finely crumbled. Press firmly into 6 tart molds. Cook for 10 minutes.
Garnish. In the blender, mix all the ingredients until a silky texture is obtained. Pour into saucepan and heat over low heat until thickened. Allow to cool for 5 to 10 minutes before pouring into the crusts. Refrigerate for at least 2 hours. When serving, garnish with thin slices of lemon or zest.
Note: we used vegan social tea biscuits.