Berry Lemon Tart

Berry Lemon Tart(s)

Ingredients

Crust:

• 2 cups graham cracker crumbs
• 1/2 cup melted butter
• 1/4 cup sugar (optional)

Filling:

• 1 ½ c berries of choice (I used blueberries and raspberries)
• 1 1/2 cups sugar 
• 1/2 cup + 1 Tbsp. cornstarch 
• 1/4 tsp salt 
• 1 cup water
• 1 cup soymilk
• 1 cup lemon juice 
• 2 Tbs lemon zest

Preparation

1.       Crust: Preheat oven to 350°F. In mixing bowl combine melted butter, sugar and graham cracker crumbs. Mix with fork or spoon until crumbs are completely coated and are slightly clumpy.

2.      If making a single tart or pie, press entire mixture into bottom and up sides of a tart pan or pie plate. If making individual tarts, line a muffin tin with paper liners. Sprinkle 2 or 3 Tbs of graham cracker mixture into bottom of each baking cup. Use the bottom of a measuring cup or the back of a spoon to press the crumbs down into a solid layer.

3.      Bake crust for 10-12 minutes. Remove from oven and let cool.

4.      Filling: Combine sugar, cornstarch, and salt in saucepan. Stir in water and soymilk and bring to a boil over medium heat. Cook 3-4 minutes, stirring constantly until thickened. Remove from heat and slowly add the lemon juice and grated rind.

5.      Assembly: Place berries in single layer at bottom of pie crust, or in the individual tart cups.

6.      Gently pour lemon filling into crust over berries. For individual tarts use a spoon, measuring cup or ice cream scoop to top berries with filling. Shake gently to make sure filling seeps to bottom of berries and surrounds them.  Chill until ready to serve.