My new favorite thing! These scrumptious vegan treats travel well, and can last for up to a week. Thanks to Hannah Kaminsky and VegNews for the recipe! (Lemon image at left is from Jingle.)
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Ingredients
For crusts:
1 cup flour
1/2 cup almond meal
1/4 tsp salt
1/4 cup unsweetened soy yogurt
2 tbsp canola oil
2 tbsp sugar
1-2 tbsp water
For filling:
3 medium lemons
1 1/4 cups sugar
1/4 cup arrowroot powder
2 tsp vanilla
1/8 tsp salt
1) Preheat oven to 350 degrees and lightly grease 8 3-inch tartlet tins (can use cupcake tins, in a pinch). Set aside. In a large bowl, whisk together flour, almond meal and salt. In separate bowl, whisk together soy yogurt, oil, sugar and water.
2) Pour wet mixture into the dry, and use spatula to mix until mostly combined. You may want to switch to mixing with your hands, because it's a very stiff dough, much like bread dough. Knead lightly, until well-mixed and slightly springy. (NOTE: I only use my hands, and have never required a spatula.)
3) Divide dough into 8 equal pieces and place each one into a prepared tin. Poke dough with fork, then place tins onto baking sheet (not necessary if using cupcake tins) and bake until lightly browned, about 20-25 minutes (less time if using cupcake tins; depending on thickness of tin. Keep your eye on them!)
4) While crusts are baking, prepare filling. Slice lemons into wedges and remove seeds. In a blender, combine wedges--skin and all--with sugar and thoroughly puree on high for 5 to 8 minutes, until completely smooth. Add in arrowroot, vanilla, and salt; blend briefly to incorporate.
5) Pour the filling into your baked tartlet shells and return to oven for an additional 10-15 minutes, until center is slightly wet-looking but doesn't wobble when jiggled. Let serve completely and serve either warm or chilled.
Makes 8. YUM!