Mixed Berry Lemon Phyllo Tart
With this smooth and silky vegan lemon “curd” version, the traditional European
recipe is lightened and cholesterol-free! This delicate tart can be lifted and set on a beautiful plate. Or,
individual heart tarts can be formed with heart shaped pastry cutters. Topped with your favorite
berries, this beautiful tart is best savored the same day you put it together. Several times I have also
made this tart with sliced fresh figs and baby kiwi. If you do find them in season, it is a wonderful
combination of flavors!
Phyllo Crust:
8 to 10 phyllo pastry sheets, completely thawed
3/4 c. melted quality, non-hydrogenated margarine
1/2 c. turbinado sugar, if desired, for sprinkling between phyllo sheets
9 inch round (or heart-shaped!) baking pan, spring-form or a pie plate
Preheat oven to 375. Spray sheet of phyllo with baking spray, or brush with margarine, and carefully
place over pan. Push sheet of phyllo into baking dish, smoothing to shape and fit closely to the sides
of pan.. Sprinkle with sugar, if desired. Continue layering phyllo sheets and trimming until all eight are
used. Bake on middle rack of oven, until golden brown, 15 to 20 minutes. Let cool slightly then
carefully invert onto cooling rack.
Vegan Lemon Curd:
3 tbsp. cornstarch
1 c. turbinado or other granulated sugar
1 1/2 c. water
1 1/2 c. fresh lemon juice
2 tbsp. lemon rind, minced
1/4 c. quality margarine
1 1/2 to 2 pints strawberries, raspberries, blueberries, blackberries...
Mix cornstarch and sugar in medium saucepan, gradually add water and juice. Heat until mixture
boils. Reduce heat and simmer, stirring now and then. Add margarine and rind and whisk until
margarine is melted and well blended. Pour into shallow pan or dish and refrigerate until well cooled.
When filling is completely chilled and thick, transfer phyllo shell to serving plate, then spoon filling
into tart, filling it half way. (Some may be left! Serve with scones, or gingerbread!) To finish tart, wash
and pat dry berries, then tumble over filling, slice into wedges with a serrated knife and enjoy!