Lemony desserts serve well all year round: light and breezy for spring and summer, but so in season during the citrus-producing winter months as well. Lemon curd is generally full of egg, so our vegan version has the added bonus of cutting out all the cholesterol from this dessert as well—yippee! Paired with your favourite berries and a spoonful of whipped cream, these tarts will really sing.
- Yield: 12 tarts
- Prepare the pastry and let chill in the refrigerator for at least 1 hour.
- Preheat the oven to 375°F. Spray a 12-cup muffin pan with canola spray or, if you like, prepare small tartlet tins.
- Remove the dough from the refrigerator. Combine the two discs and, on a well-floured surface, roll out to about ¼ inch thick. Using a 3-inch round cookie cutter, cut as many circles as you can. Reroll the dough scraps and cut more circles, until you have 12 circles of dough. Ease a pastry circle into each prepared muffin cup and prick the bottom of each tart a couple of times with a fork.
- Bake the tart shells for 14 to 16 minutes on the middle oven rack, until golden brown (but not too toasty). Remove from the oven and cool completely.
- Spoon in the lemon curd, filling the tart shells to just below the edge. Garnish each tart with a dollop of whipped cream (if using) and a few berries.