Tangy Lemon Tarragon Tart

Yield 1-10” Tart

Serves 10-12

Crust

60g sweet sorghum

50g white rice flour

50g medium corn meal

12g tapioca starch

35g organic cane sugar

35g vegan butter or vegetable shortening, if using coconut oil decrease to 30g, chilled

15g almond or other plant based mylks, chilled

pinch salt

Filling

240g lemon juice

10g lemon zest ( about 4 lemons)

454g silken tofu

90-120g maple syrup (depends on how sweet you like it)

5g vanilla extract

5g minced tarragon

pinch of salt

pinch of turmeric (just for color)

Powdered sugar for dusting

Directions

Preheat oven to 350ºF (176ºC)

Crust

In a food processor add the first five ingredients, pulse to combine

Add in “butter” and pulse until the fat is about peas size

Add in mylk, pulse 2-3 times until dough roughly comes together

Transfer the dough onto a lightly floured work surface (make sure not to us wheat flour) and gently work the dough into a disk.

Chill for 30 minutes

Roll dough in between two pieces of parchment until 11-12in (28-30cm) round.

Peel off the top layer of parchment paper and place dough side down into a false bottom tart pan.

Gently peel the second piece of parchment off (do not throw away), then press the dough into the corners of the pan and firmly against the sides.

Trim dough around edges to make flush the the pan.

Chill for 30 mins or overnight

Place the parchment paper back onto of the lined pan and fill with rice, beans, or pie weights

Bake for 12-15 minutes, just until the edges are set

Scoop out most of the rice and gently pull parchment paper towards the center of the tart . Then grab all four corners and lift the parchment out. Double check for any fallen rice/ beans/ weights.

Place back in the oven and bake additional 15-20 minutes until evenly golden brown.

Remove tart from the oven and place on a cookie sheet while you make the filling

Filling

Drop oven temperature to 225ºF (107ºC)

In a blender combine all ingredients except tarragon, blend smooth.

Add tarragon and mix with a spoon (If you blend the tarragon in, the filling will have a green hue)

Place tart shell in the oven on the middle rack, fill shell to the brim and gently close the oven door (the sheet pan you placed the tart shell on will catch any spills that might happen)

Bake for 30- 35 minutes ( the center should still wobble a bit)

Remove from oven and cool in a rack for 30-60 minutes then place in the fridge to cool completely.

Place tart on top of a bowl or a sturdy can of tomatoes and release the sides, the ring should fall down. Dust with powdered sugar . With an off set spatula release the bottom of tart from the base and move to serving plater.

Cut into your desired size and enjoy.