Strawberry 'Cream' Tart

Recipe Ingredients

1 cup	62g / 2.2oz	All-purpose flour
1/2 teaspoon	2.5ml	Salt
1/4 cup	49g / 1.7oz	Margarine - chilled, and
		Cut into small pieces
3 tablespoons	45ml	Cold water
1 1/2 cups	355ml	Firm silken tofu - drained well
1/2 cup	99g / 3.5oz	Sugar
1 teaspoon	5ml	Vanilla
2 cups	474ml	Sliced strawberries
1/2 cup	118ml	Strawberry preserves

Recipe Instructions

Preheat oven to 375 degrees. In food processor, combine flour and salt and pulse on/off to mix. Add margarine and process until mixture resembles coarse crumbs. With machine running, add water, 1 tablespoon at a time, and process until dough forms a ball.

Turn dough out onto lightly floured work surface. Roll dough into a 10-inch circle. Place dough inside 9-inch tart pan. Prick bottom of pastry several times with fork. Bake until just lightly browned, 10 minutes. Remove to wire rack to cool.

Reduce oven temperature to 350 degrees. In food processor, combine tofu, sugar and vanilla and process until well blended. Pour mixture into cooled tart crust. Bake until filling is set, about 30 minutes. Remove to wire rack to cool.

To serve, arrange sliced strawberries on top of tart in a circular pattern until entire surface is covered. Puree preserves in blender or food processor and brush over strawberries. Chill at least 1 hour before serving.

This recipe yields 8 servings.

Per Serving: 259 Cal; 4g Prot; 41g Total Fat (8 Sat. Fat); 2g Carb.; 0mg Chol; 224mg Sod.; 2g Fiber.

Source:
Vegetarian Times, April 2002

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