Lemon Tofu Tartlets Vegan recipe

Lemon Tofu Tartlets

Prep 1 hr
Cook 55 mins
Serves 6

Fresh and zingy, perfectly scrumptious!

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250g Cauldron Organic Tofu, drained

For the shortbread cases:
175g plain flour
50g caster sugar
115g butter or dairy-free spread for a vegan option
Grated rind of 1½ lemons
Juice of 1 lemon
1 tbsp golden syrup
1 tbsp brandy
50g icing sugar, sifted
To decorate: lemon zest, fresh berries, mint sprigs and extra icing sugar.


  1. Preheat the oven to 180°C / 350°F/Gas Mark 4.
  2. Lightly grease 6 × 7.5 cm tartlet tins.
  3. Sift the flour into a mixing bowl and stir in the sugar.
  4. Add the butter or spread, rub into the flour until it resembles fine breadcrumbs.
  5. Using the palm of your hand, bring the mixture together to form smooth and pliable dough. Wrap and chill for 30 minutes.
  6. Divide the dough into 6 and roll out each piece between two pieces of cling film, taking care to handle the pastry as little as possible – line the tartlet tins.
  7. Place on a baking sheet and bake in the oven for 15 minutes or until golden brown.
  8. Leave the tartlet cases to cool in their tins for a few minutes before turning out and cooling completely on a wire rack.
  9. Blend the tofu in a food processor until smooth and creamy.
  10. Add the lemon rind and juice, golden syrup, brandy and icing sugar. Blend until fully incorporated.
  11. Divide the mixture between the shortbread cases and chill for at least 1 hour.
  12. To serve, sieve over a little extra icing sugar, scatter over some lemon zest, cut into slices, and serve with fresh berries and mint sprigs.

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