RASPBERRY LEMON TART

SERVES ONE 9-INCH TART

FOR THE CRUST

1 1⁄2 cups all-purpose flour

1⁄3 cup sugar

1⁄4 tsp salt

1⁄2 cup vegan margarine

FOR THE CUSTARTD

1⁄4 cup soy, almond, or rice milk

1⁄4 cup cornstarch or arrowroot

1 (13.5-ounce) (383g) can coconut milk

1⁄2 cup sugar

1⁄8 tsp salt

1 tsp pure vanilla extract

2 tsp pure lemon extract

2 tbsp lemon zest (about 2 lemons)

Natural yellow food colouring, optional

1 pint fresh raspberries

Powdered sugar, for serving

NUTRITIONAL VALUES

Calories: 261kcal
Fat: 5.3g (0.6g S.Fat)
Carbs: 55.1g
Protein: 4.7g
Sugar: 27.2g
Sodium: 212mg

METHOD

To make the shortbread crust:
Preheat the oven to 180°C/350°F.

In a food processor, combine the flour, sugar, and salt. Pulse in the margarine until it is crumbly. Press the shortbread dough firmly into a 9-inch tart pan. Bake for 20–25 minutes, or until the edges are golden brown. Remove from the oven and set aside to cool completely.

To make the lemon custard:
Set aside after thoroughly mixing non-dairy milk and cornstarch in a small bowl with a whisk or fork.

Whisk together coconut milk, sugar, and salt in a medium saucepan and heat over medium-high heat until just boiling. Reduce the heat to medium and slowly drizzle in the cornstarch mixture, whisking constantly. Allow to cook until the mixture thickens.

RECIPE NOTES

Before serving, chill the tart in the refrigerator for 8 hours or overnight.

MINI SALTED CHOCOLATE CARAMEL PRETZEL TARTS

SERVES 2 PORTIONS

Vegan cooking spray (soy-free if necessary)

PRETZEL CRUST

1 heaping cup broken pretzels (gluten-free if necessary)

2 tbsp. coconut sugar (or brown sugar)

1/3cup oat flour (certified gluten- free if necessary)

3 1/2 tbsp. vegan butter (soy-free if necessary)

FOR THE CARAMEL LAYER

1/3cup chopped pitted Medjool dates

1/3cup full-fat coconut milk

1 tbsp. maple syrup

1/2 tsp. vanilla extract

1/4 tsp. salt

FOR THE CHOCOLATE GANACHE

2 heaping tbsp. vegan dark chocolate chips (or chopped vegan chocolate)

1/4 cup full-fat coconut milk

1 tsp. coconut oil, melted

Flaked sea salt, optional

NUTRITIONAL VALUES

Calories: 524kcal
Fat: 10.6g (3.1g S.Fat)
Carbs: 85g
Protein: 36g
Sugar: 34g
Sodium: 897mg

METHOD

Preheat the oven to 350°F (180°C, or gas mark 4). Lightly spray two 41/2-inch tart pans with cooking spray.

To make the crust: In a food processor, combine the pretzels, sugar, and oat flour to make a coarse flour. Transfer to a large mixing bowl and cut in the butter until the dough is crumbly and holds together when squeezed.

Divide the dough evenly between the two tart pans, pressing it into the bottom and up the sides. Bake for 12 minutes, or until the top is dark golden brown. Allow the pans to cool completely on a cooling rack.

To make the caramel: In a food processor, combine all of the ingredients. Blend until smooth. Refrigerate for 30 minutes after dividing the mixture between the two crusts.

To make the ganache: In a heatproof bowl, place the chocolate. Bring the coconut milk to a boil over medium heat, then remove from the heat and immediately pour over the chocolate. Allow it to rest for a few minutes before stirring gently until smooth. Add the coconut oil and mix well. Pour the ganache over the tarts and evenly distribute it. If desired, sprinkle the tops with flaked sea salt.

Refrigerate the tarts for at least 1 to 2 hours, or until the chocolate is firm. Refrigerate until ready to serve. Refrigerate leftovers in airtight containers for 2 to 3 days.