Vegan Lemon Tart with Blueberries

The nice thing about a lot of vegan desserts is that eliminating things like eggs, butter and milk take out a lot of fat and calories as well. This lemon tart would have used something like a dozen eggs and a stick of butter, which just doesn't work for me and my workout plan. I took this from a vegan lemon bar recipe and adjusted it to make a lovely tart. Not exactly guilt-free, but much better than its non-vegan alternative. Look for the silken tofu in the Asian section of your market. (I couldn't find it in the refrigerated section at WF.) The kind I bought is called Mori-Nu Organic Silken Tofu Firm.

Crust:

3/4 cup earth balance (or other nondairy butter), room temp

3/8 cup powdered sugar

1 1/2 cups organic unbleached AP flour

Filling:

3/4 cup organic silken tofu (soft or firm)

1 1/2 cups organic sugar

Zest from 3 organic lemons

1/2 cup fresh lemon juice (~3 lemons)

2 Tbsps organic unbleached AP flour

1 1/2 Tbsps cornstarch

1 cup organic blueberries

Preheat the oven to 350F. Lightly spray a tart pan (mine is 9.5") with cooking spray and dust with a pinch of flour. Cream the earth balance and sugar in a mixer until fluffy. Add the flour and mix until dough comes together. Press dough into tart pan, pushing up the sides. Bake for 20 minutes, then remove crust to cool while you work on the filling. In food processor or blender, zap the tofu for about a minute until creamy. Add the sugar and blend another minute. Add the lemon zest, juice, flour and cornstarch. Pour into prepared crust and bake for about 25-30 min more, until filling is set. Remove and let cool, then refrigerate until ready to serve. Remove from tart pan and top with blueberries (or raspberries).