This week I had so much fun re-creating this recipe to be a bit healthier. It took a lot of trials because I like a lot of flavor and I LOVE lemon. Honestly, I wanted these tarts to taste as lemony as possible. Omg! Lemony is a word? That’s my dream. It totally didn't auto-correct me!
Anyways, don’t be scared. These tarts are not that difficult to make. I think they would be a lot of fun for the kiddos to make because there are a lot of steps that are repetitive, especially the constant stirring of the cream over the stove top.
From : Southern Living 1987 Pg. 14 (February)
Tart Pastry Recipe:
- 1½ cups Whole Wheat Flour (or ¾ cup Whole Wheat Flour & ¾ cup Rolled Oat Flour)
- ½ tsp Baking Powder
- ¼ cup Salt
- ¼ cup Earth Balance (or dairy-free equivalent)
- ¼ cup Coconut Butter
- 4 Tbs Almond Milk
Combine flour, baking powder and salt into a medium bowl. Next, add in the butter and coconut butter and cut with two knives into the flour until the mixture resembles a course meal. Sprinkle the almond milk evenly over the mix. After, stir/push down mix with a fork until the dry ingredients are dampened. You will want to shape the mixture into a ball and then chill. (I chilled the dough overnight)
When dough is chilled, cut the dough into 4 equal portions. Roll one portion at a time on a lightly floured surface. (I put the dough in between two sheets of plastic wrap and then roll the dough out.) Roll out pastry dough and put into tart pan. Fold the edges in and make even. There’s no reason to try and make everything perfect especially when the inside of the tart will be filled. Haha.
Before putting the tarts in the oven, prick the bottom of the pastry for bits of air. Bake at 450* for 10 minutes! (Or until lightly brown but I found 10 minutes to be perfect). Remove pastries to a wire rack to cool.
Lemon Chia Dairy-Free Cream Filling:
- 4 Egg Yolks (I actually used full eggs)
- 1/3 cup Agave
- 1/3 cup Honey
- 3 Tbs Lemon Juice
- ½ cup Earth Balance butter (or ¼ cup E.B. butter & ¼ cup coconut butter)
- 1/8 cup Chia Seeds
In a small sauce pan, combine all ingredients. Stir continuously over medium heat, until the mix thickens into a pudding like texture. (The book says about 10 minutes, I didn’t time it just kept stirring until it was thickened). Let mix cool.
Feel free to garnish with fruits! I only made two tarts by half-ing the ingredients. Since I’m one person, this will be perfect for dessert twice a week or cut in half and make it last for 4 nights! So many options.
Let me know what you think, enjoy!