Getting Caught Red-Handed

Blackberry Tart with Shortbread Crust 

(makes three individual tarts) 

For the Crust:

1 c flour

1/2 c veg margarine

1/4 c powdered sugar

pinch of salt

pinch of granulated sugar

Preheat oven to 350.

Cream together the powdered sugar and veg margarine.  Add flour and mix just until small pebble-shapes of dough form.  Gather the dough in your hands and pack into a ball.  Roll out and drape into the tart tins (the ones where the bottom circle comes out work great in this case).  Lightly brush unbaked crusts with water and sprinkle with a pinch of granulated sugar (this gives them a nice, sweet crunch ).  You may have a few scraps left over that can be baked as little sugar cookies along with the crusts.  Bake crusts and any extra cookies for approximately 20-25 minutes, until the edges turn golden brown.  Let cool to room temperature on a wire rack.

Vegan Lemon Pastry Cream

2 c non-dairy milk

1/2 c flour

1/3 c sugar

juice of one lemon

1 tsp lemon zest

pinch salt

Combine flour with 1 c non-dairy milk, using a whisk or a fork, and set aside.  In a medium-sized sauce pan, put in sugar and remaining milk and whisk on medium heat for 2 minutes.  Add flour/milk mixture, lemon juice, zest and salt and continually whisk on medium heat for another 5 minutes.  The cream will thicken quickly and the constant stirring is essential to prevent lumps from forming.  After the cooking of the cream, pour it into a bowl and cover it in the fridge until cool.

Berries

Just need a pint of berries -- any combination will do!

To assemble, simply ladle a large spoonful (roughly 1/3 c per tart) into each crust and place berries atop cream.  Some cream will spurt out and that's okay!  Just place another berry atop the cream explosion.  Serve at room temperature or chilled.  So light and summery!

note: you will probably have left over pastry cream, but it is wonderful on its own as a sweet dip or on top of pancakes or waffles.  Or directly into your mouth from the spoon.