Yield: 2 individual tarts
- 2 sheets puff pastry
- 1 cup soy yogurt, drained of excess liquid
- 2 tsp. powdered sugar
- lemon juice
- 1-2 pints raspberries
- 2 Tbs. sugar
- 2 tsp. cornstarch
- Using a small amount of aluminum foil, create a small “square dish”, to be set on top of each piece of puff pastry, as a small “Dish” to blind bake the puff pastry.
- Preheat the oven to 220 (C) thaw the puff pastry pieces and lay them on a cookie sheet prepared with baking parchment.
- Place the aluminum “dishes in the center of each puff pastry and fill with rice or beans.
- Bake the pastry for 15-20 minutes or until golden.
- Meanwhile, save about 36-40 nice raspberries to go on the top of the tart.
- Place the rest of the raspberries in a small pan, add the sugar and cook to create a sauce.
- Optionally, strain the sauce to remove the seeds.
- Mix the cornstarch with a small amount of water and add to the raspberry sauce.
- Cook until thickened and clear.
- Place 1 cup of soy yogurt in a cheesecloth and drain the excess liquid.
- When drained, place the soy yogurt in a small bowl.
- Add the powdered sugar and the lemon juice.
- Mix well.
- Remove the “blind baking dishes” and allow the puff pastries to cool.
- Spread a layer of sweetened soy yogurt on the center area of the puff pastry.
- Spread a layer of raspberry sauce or jam on the soy yogurt and arrange the fresh raspberries on top.