Tofu Lemon Tart

Ingredients （yields: 8 servings)

• 1 sweet shortcrust pastry

• 450 g silken tofu

• 150 ml lemon juice

• 1 tbsp finely grated lemon zest

• 120 g caster sugar

• 1½ tsp vanilla extract

• Pinch of salt

• 3 tbsp cornstarch

Realisation

1. Arrange the shortcrust pastry in a 25 cm diameter pie pan;

2. Prick the surface with a fork;

3. Blind bake in a 200ºC oven for 15 minutes, or until golden;

4. Remove from the oven and let cool to room temperature;

5. Mix the silken tofu, lemon juice, lemon zest, sugar, vanilla extract, salt and cornstarch in a blender until smooth;

6. Pour the mixture into a saucepan and cook over medium heat, stirring constantly, until it thickens and starts to bubble gently;

7. Remove from heat and let cool slightly;

8. Pour the tofu-lemon mixture into the pre-baked crust;

9. Refrigerate for at least 3 hours, or until set;

10. Serve and enjoy!