Mini Fruit Tarts with Lime Cream

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Two fruit-filled dessert cups and a fruit pile, all topped with white cream, on a blue plate.

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

Dessert

Breads & Baking

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:

https://old.livingwiththewebers.com/recipe/mini-fruit-tarts-lime-cream