## [Mini Fruit Tarts with Lime Cream](/index%2ephp/recipe/mini-fruit-tarts-lime-cream) Posted by Sarah on 16 Aug 2011 Image ![Two fruit-filled dessert cups and a fruit pile, all topped with white cream, on a blue plate.](/sites/default/files/styles/16_9_512x288_focal_point_webp/public/2026-01/PeachPlumLimeTart.jpeg.webp?h=29234840&itok=PzuvRhkW) These are perfect for a light and healthy summer dessert. They can be made using any kind of fresh fruit (go to the farmer's market to see what is in season!) and if you'd prefer a warm version of this, feel free to stew the fruit until soft. Apples, pears, nectarines, or peaches would be delicious for this and you could even add a bit of cinnamon for a bit more flavor. The lime tofu cream can be changed to a plain cream by decreasing the lime or lemon juice down to 1-2 tablespoons. The Lemon Pastry Shell recipe comes from the Patricia Wells at Home in Provence cookbook and the tofu cream is adapted from a German tofu cookbook. Serves: 8 tarts Cook time: 15 minutes Recipe Category [Dessert](/index%2ephp/recipe-category/dessert) [Breads & Baking](/index%2ephp/recipe-category/breads-baking) Cuisine [French](/index%2ephp/cuisine/french) Ingredients Lemon Pastry Shell: 8 tablespoons olive oil 1/2 teaspoon vanilla extract grated zest of 1 lemon (or zest of 2 limes) 1/4 cup powdered sugar a pinch of salt 1 1/4 cup plus 1 tablespoon flour Fruit Filling: 1 peach, cut into small pieces 1 plum, cut into small pieces (or use berries, nectarines, apricots, mangos, apples, pears or other seasonal fruit) Lime Tofu Cream: 1 pack of soft silken tofu 1/2 cup soy milk 2 tablespoons olive oil a pinch of salt 2-4 tablespoons sugar, to taste juice of 3 limes (or of 1 lemon) Instructions In a bowl, mix the oil, vanilla extract, lemon zest, sugar, and salt. Add the flour until it forms a smooth, soft dough. Place 8 muffin baking cups into your muffin dish. Divide the dough up evenly into the muffin cups and press into the bottom and sides to form a mini pastry shell. Bake for 12-15 minutes, until firm and lightly browned, in a preheated 350F oven. Cool for at least 10 minutes before filling. Lime Tofu Cream: Put all ingredients into a blender and blend until smooth. Start with 2 tablespoons of sugar and add more as needed to taste. Preparing the Tarts: Carefully remove the muffin baking cups from the pastry shells. Just prior to serving, spoon the fruit filling into the pastry shells and top with lime tofu cream. Adapted from: