Lemon Tofu Tartlets

 

Vegan option available.

Serves: 6

Preparation: 105 mins

Cooking: 15 mins

Method

1. To make the shortbread cases:
   Preheat the oven to 180?C / 350?F / gas mark 4, 10 minutes before baking. Lightly oil six 7.5cm/ tartlet tins.
2. Sift the flour into a mixing bowl and stir in the sugar.
3. Add the butter (or spread) and rub into the flour until the mixture resembles fine breadcrumbs.
4. Using the palm of your hand, bring the mixture together to form a smooth and pliable dough. Wrap and chill for 30 minutes.
5. Divide the dough into six and press each piece into the base and sides of the oiled tartlet tins. Prick the base of each with a fork and place on a baking sheet.
6. Bake in the preheated oven for 15 minutes, or until golden brown.
7. Leave the tartlet cases to cool in their tins for a few minutes before turning out and cooling completely on a wire rack.
8. Blend the tofu in a food processor until very smooth and creamy.
9. Add the lemon rind and juice, golden syrup, brandy and icing sugar. Blend until fully incorporated.
10. Divide the mixture between the shortbread cases and chill for at least 1 hour.
11. Decorate with the lemon zest, fresh fruit of your choice, mint sprigs and extra icing sugar and serve.

Tags: Desserts, lemon tofu tartlets

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