Tangy Lemon Tarragon Tart
Tangy Lemon Tarragon Tart
Yield 1-10” Tart
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
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
Preheat oven to 350ºF (176ºC)
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
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.