It's officially spring! The beginning of picnic season! Yay for tarts and cucumber sandwiches! Lemonade and ice tea!
On Sunday Katie and I went to Bayview Cemetery for a picnic and had these delicious vegan custard tarts.
Little tartlet pans with removable bottoms make it easy to take the tarts from the pan. This recipe makes about eight tarts.
Crust Ingredients
2 c flour (whole wheat pastry is a good choice)
2/3 c margarine or vegetable shortening
3 or more tbsp cold water
Preheat oven to 425 F. Grease tart pans. Cut the margarine into the flour until it consists of pea-sized crumbs. Add water a tablespoon at a time, clumping until dough can hold its shape. Do not handle dough too much.
Roll dough out and put in tart tins. Poke bottom with a fork. Place tarts on baking sheet. Bake for ten minutes.
Filling Ingredients
1 package silken tofu
1 1/2 c powdered sugar
1/4 c lemon juice*
1 tsp vanilla
2 tbsp arrowroot powder
Stick it all in a blender and mix until smooth. Add more sugar, lemon, or vanilla to taste.
Pour the filling into the crusts, almost to the top. Cover with foil. Bake at 375 F for twenty minutes.
After the tarts have cooled, top with delicious fresh fruit of your choice. Strawberries, kiwis, blueberries, and citrus zest are wonderful options.
*We weren't really measuring so this is an estimate.
Katie eats a tart!
People will probably look at you oddly when you tell them you had a picnic at the cemetery - don't let them get you down!
My picnic at Bayview a couple years ago remains one of my favorite all-time Bellingham memories.
They look so delectable!