Ingredients

For the shortbread cases:

175g plain flour

50g caster sugar

115g butter or dairy free spread for a vegan option

For the filling:

250g Cauldron Tofu, drained

Grated rind of 1½ lemons

Juice of 1 lemon

1 tbsp golden syrup

1 tbsp brandy

50g icing sugar, sifted

Lemon Tofu Tartlets

Fresh and zingy - perfectly scrumptious!

Preheat the oven to 180°C / 350°F/Gas Mark 4.
Lightly grease 6 x 7.5 cm tartlet tins.
Sift the flour into a mixing bowl and stir in the sugar.
Add the butter or spread, rub into the flour until it resembles fine breadcrumbs.
Using the palm of your hand, bring the mixture together to form smooth and pliable dough. Wrap and chill for 30 minutes.
Divide the dough into 6 and roll out each piece between two pieces of cling film, taking care to handle the pastry as little as possible - line the tartlet tins.
Place on a baking sheet and bake in the oven for 15 minutes or until golden brown.
Leave the tartlet cases to cool in their tins for a few minutes before turning out and cooling completely on a wire rack.
Blend the tofu in a food processor until smooth and creamy.
Add the lemon rind and juice, golden syrup, brandy and icing sugar. Blend until fully incorporated.
Divide the mixture between the shortbread cases and chill for at least 1 hour.
To garnish - lemon zest, fresh berries, mint sprigs and extra icing sugar.