[Vegan Lime Souffle Tart - Hot]
...Julia says this tarte
'is attractive in little shells for afternoon tea'...so I thought that would be cute and fun...
...and you'll have to make the
Vegan Pâte Brisée Sucrée...again...
...so I turned my little muffin pan upside down...
...and rolled and cut out little flower shapes...
...and draped those across the muffin cups...
...I cut out a dozen of those...
...and then made a regular pie crust with the rest of the dough...
...there probably won't be quite enough filling left...but I'll fill it with whatever doesn't fit in the little cups...
...Julia says to let the crust 'barely color'...
...so I whipped up some aqua faba...
...stiff peaks...so amazing...
...grated some lime...
...and squeezed some lime...
...then I made the custard...Julia give instructions for cooking this in a double boiler...
...but since I don't have any egg yolks...I'm just cooking my combination of sugar, almond milk, flour, lime juice and lime rind in a pot...
...and cooked until thick and custard-y...
...then folded in the stiff aqua faba...
...then I put the little tarte shells in the muffin tin right side up...and filled those with a couple of spoonfuls of fluffy lime custard...
...and I probably had a little more than half left...
...so I filled the regular pie crust with that...
...baked for about 30 minutes...
...until puffed and started to colour...
...then take it out and sprinkle with powdered sugar...
...Julia says it's done when a needle or knife inserted comes out clean...mine did not...but I'm still sure everything is done...it still seems more like pudding...
...then you run it back under the broiler for a few minutes...
...they turned out so cute...
...little fluffy custard-y tid-bits...
...and Julia is right...they are...perfect with afternoon tea...although the Man and I both think this would be better cold...maybe just because we like Key Lime Pie cold...but we will surely be eating the leftovers chilled...
Substitutions
...subs from the
Vegan Pâte Brisée Sucrée
for the egg yolk/custard mixture...I basically made a cooked pudding with, almond milk, flour, and sugar...
...aqua faba whipped for the egg whites...
Mastering the Art of French Cooking (pp. 645-646)
...a really perfect breakfast...I'll be making this again...
