Lavender Lemon Tartlettes with Pecan Thyme Crust

Lemon meringue pie has always been one of my favorites and while these are nothing like that classic pie they do scratch the lemon pie itch. This tart inspiration began when I accidentally ordered a HUGE bag of lavender from my favorite tea store and was desperate for ways to use it. Needless to say, the 1 tsp dent in the bag is nothing and I will have lavender for quite some time.

Makes 12 mini tarts

Ingredients:

Crust

• 1 scant cup Medjool dates

• 1 cup pecans

• 1/3 cup rolled oats

• 2 tsp dried thyme

• pinch of salt

Filling

• 1/2 cup squeezed lemon juice

• Rind from 1-2 lemons (using lemon zester grater thingie such as this)

• 1 12 oz block silken tofu (like Mori-Nu brand), drained and pressed if possible

• 2-4 Medjool dates* (I used 2 but have been told it is too tart--if you like it sweeter, use 4)

• 2 tbsp arrowroot powder

• 1 tsp food grade lavender (I got mine from a tea store)

• 1/4 tsp turmeric (for color)

• Pinch of salt

• Garnish: chopped lavender and lemon rinds

• Optional: top with coconut whipped cream or cashew cream

*You could use 1/4-1/3 cup maple syrup but I haven't tried it yet.

Instructions:

Filling

1. Place all the filling ingredients in a Vitamix or blender (use one lemon rind and adjust taste after blending) and blend until smooth.

2. Adjust the taste. If necessary, add more sweetener, more lemon rind, more lavender.

3. Pour the mixture into a bowl and chill it in the fridge for at least 2 hours.

Crust

1. Preheat oven to 350 degrees.

2. Place all crust ingredients in a food processor such as a Cuisinart.

3. Pulse grind them until the mixture is crumbly--do not over grind or it will get oily.

4. Press the mixture into a non stick tart pan(s) making sure not to make it too thin. It should be thick enough so that you can take them out of the pans without breaking-but not too thick!

5. Bake for 8 to 10 minutes.

6. Let cool on wire rack and gently remove them from pan (you may need to run a knife around the edges).

7. When ready to serve, fill the tart shells and garnish the tops with chopped lavender and more lemon rind.

Tart Variation:

Make lemon coconut tarts by eliminating the lavender and folding in 1/4-1/3 cup shredded coconut to the filling. Garnish with toasted coconut and pecans and a dollop of coconut whipped cream.