Instead of taking the time to roll out the crust, I wanted to see how the tart shells would be simply pinching off dough and making a tortilla-like round baked in a muffin tin. It might look a little rustic, but it avoids any over working the dough (which can make it tough) and has a wonderful mouth feel this way. You will be surprised how much lemon pudding you can fill these with. They look small but are very close to a regular slice of pie in volume. Feel free to eat with your hands.
Rustic Lemon Tartlettes
Makes 6 +
For the crust:
If you are gluten free, substitute King Arthur's Gluten Free flour or your own.
1 1/2 cups flour (I used spelt but you can do a combination with unbleached white if you prefer a lighter crust)
1/4 cup sweetener (Honey, agave, rice syrup, any one or a combination)
1/4 cup coconut oil, heated to liquid
1/4 tsp. sea salt
Mix the salt and flour together in a bowl. Mix the oil and sweetener in another bowl. Add the flour to the wet ingredients and mix until just combined well and all of the flour is incorporated. Pinch off an inch or so of the dough. Roll into a ball and then flatten with your hands like a tortilla. Place in an oiled muffin tin. You may need to press the dough to fill the sides of the cup you are working with. repeat until you have filled all of the cups in the tin. Bake for 10-20 minutes at 350°F. Bake just until golden brown. Pull out of the oven to cool.
For the filling:
1 lb. Tofu
¼ Cup Oil2/3 cup agave (it gives the best flavor)
1/8th tsp. sea salt
6 T. Lemon juice
½ tsp. vanilla
With very minimal sweetener and packed with calcium and protein, having these as a treat is far easier on the body than traditional sweets. To learn how you can enjoy a giant range of delicious foods that meet your goals to create what makes you love your body and love your life - sign up for a session right now at www.everydaymacro.com.