I totally ad-libbed on this recipe to make it vegan. I knew it would be dense and sweet, so I used my fresh lemons to compliment the sweetness. I had a lot of frozen raspberries to use up which made the combination delish.
I recommend a spring-form pan when making this. It works perfectly getting your tart out of the pan!
Lemon Raspberry Tart
1 and 1/4 Cup all purpose flour
1 tsp baking powder
1 tsp baking soda
3 TBS fresh squeezed lemon juice
2 tsp fresh grated lemon rind
2/3 cup natural granulated sugar
1/4 cup natural brown sugar
1/3 cup softened Earth Balance Spread
1/4 cup unsweet almond milk
1 tsp vanilla
1 and 1/2 cups frozen raspberries, rinsed under cold water
Vanilla Lemon Glaze:
1 cup of Powdered sugar
1 TBS Almond milk
1 tsp lemon juice
1 tsp vanilla bean extract
Preheat oven to 350 degrees. Coat a 8 or 9 inch spring-form pan with non-stick product of choice.
In a large mixing bowl, combine flour, baking powder, baking soda and sugars. In a separate bowl, hand mix the softened Earth Balance, lemon juice, vanilla and rind. Combine the buttery mixture with the flour/sugar mixture until mixed well. Stir in the rinsed raspberries.
Scoop mixture into prepared pan. Bake 55 minutes to 1 hour. Remove and let cool.
Whisk together ingredients for glaze and drizzle on top.