Vegan ‘egg’ and tomato tartlets | Nourish plant-based living

Ingredients

• Makes: 12–15
• True
• PASTRY SHELLS
• 2 cups all-purpose flour (300g), plus additional for rolling
• False
• ⅓ cup (40g) blanched almond flour (or almond meal), see tip
• ½ tsp sea salt
• ¾ cup high-fat ratio vegetable shortening, cubed (150g)
• ½ cup ice-cold water (125g)
• FILLING
• 1 scant cup of plain soy milk (200ml)
• 150g firm tofu, drained
• 3½ tbsp vegan cream cheese (50g)
• 2 tbsp nutritional yeast flakes
• 1 tbsp sesame oil
• 1 tbsp corn starch
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• ½ tsp ground turmeric
• ¼ tsp sea salt
• 1 pinch of cayenne pepper
• 1 pinch of ground black pepper
• 14 cherry tomatoes, quartered
• Fresh basil, for garnish