Makes enough dough for one 9 1/2-inch tart, six 4-inch tartlets, twelve 2-inch miniature tartlets or one 13 3/4-by-4 1/4-inch rectangular tart. If using a rectangular tart pan, cut out a rectangle 2 inches larger on all sides than the pan. Use a small, sharp knife or a cookie cutter to cut out rounds 1/2 to 1 inch greater in diameter than your miniature tartlet pans. Use a small, sharp knife to cut out a round 2 inches greater in diameter than your tart or tartlet pan. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out until the dough is about 1/8 inch thick. Lift the dough and give it a quarter turn. On a lightly floured board, flatten the disk with 6 to 8 gentle taps of the rolling pin. Please see the recipe card below for specific quantities. Or, use the round to line a tart pan and wrap well. Step-by-step instructions View More Recipe ingredients At a Glance: Here is a quick snapshot of what ingredients are in this recipe. To assemble the tart: Spread the filling into the graham cracker crust. Gently fold in whipped cream into cream cheese mixture, taking care not to mix it too much and deflate the whipped cream. To freeze, place the dough round on a 12-inch cardboard circle and wrap it well with plastic wrap. With your mixer and the paddle attachment, cream together cream cheese, powdered sugar, lemon zest and lemon juice until smooth. Top with the peaches and raspberries and serve. Spread the filling onto the crust and chill the tart overnight in the refrigerator. Make-ahead Tip: The dough can be made ahead of time and frozen for up to one month. In a high-speed blender, combine the vegan cream cheese, powdered sugar, cashews, lemon juice, zest, and vanilla and blend until creamy. Use the dough immediately, or wrap in plastic wrap and refrigerate until well chilled, about 30 minutes. Transfer the dough to a work surface, pat into a ball and flatten into a disk. Nut dough variation: Add 2 tablespoons of ground toasted pecans, walnuts, almonds or hazelnuts to the flour mixture and proceed as directed. Add the egg mixture and beat just until the dough pulls together. Add the butter and beat on medium-low speed until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Use the back of an oiled spoon to help press the granola evenly across the pan and up the sides. Press about 3 tablespoons of the mixture into 8 greased mini tart pans. Make the glaze: Whisk the lemon juice and sugar in a small saucepan until the sugar is dissolved and the glaze thickens slightly, about 1-2 minutes. With a stand mixer: Using the flat beater, stir together the flour, sugar and salt in the mixer bowl. Mix the oats, nuts, seeds, melted oil, honey, vanilla, and cinnamon together in a bowl until thoroughly coated. Add the egg mixture and mix with a fork just until the dough pulls together. In a high-speed blender, combine the vegan cream cheese, powdered sugar, cashews, lemon juice, zest, and vanilla and blend until creamy. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. By hand: In a large bowl, stir together the flour, sugar and salt.
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