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


  1. 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.
  2. Preheat the oven to 220 (C) thaw the puff pastry pieces and lay them on a cookie sheet prepared with baking parchment.
  3. Place the aluminum “dishes in the center of each puff pastry and fill with rice or beans.
  4. Bake the pastry for 15-20 minutes or until golden.
  5. Meanwhile, save about 36-40 nice raspberries to go on the top of the tart.
  6. Place the rest of the raspberries in a small pan, add the sugar and cook to create a sauce.
  7. Optionally, strain the sauce to remove the seeds.
  8. Mix the cornstarch with a small amount of water and add to the raspberry sauce.
  9. Cook until thickened and clear.
  10. Place 1 cup of soy yogurt in a cheesecloth and drain the excess liquid.
  11. When drained, place the soy yogurt in a small bowl.
  12. Add the powdered sugar and the lemon juice.
  13. Mix well.
  14. Remove the “blind baking dishes” and allow the puff pastries to cool.
  15. Spread a layer of sweetened soy yogurt on the center area of the puff pastry.
  16. Spread a layer of raspberry sauce or jam on the soy yogurt and arrange the fresh raspberries on top.