Yield: 2 individual tarts

Ingredients:

• 2 sheets puff pastry
• 1 cup soy yogurt, drained of excess liquid
• 2 tsp. powdered sugar
• lemon juice
• 1-2 pints raspberries
• 2 Tbs. sugar
• 2 tsp. cornstarch

Directions:

1. Using a small amount of aluminum foil, create a small “square dish”, to be set on top of each piece of puff pastry, as a small “Dish” to blind bake the puff pastry.
2. Preheat the oven to 220 (C) thaw the puff pastry pieces and lay them on a cookie sheet prepared with baking parchment.
3. Place the aluminum “dishes in the center of each puff pastry and fill with rice or beans.
4. Bake the pastry for 15-20 minutes or until golden.
5. Meanwhile, save about 36-40 nice raspberries to go on the top of the tart.
6. Place the rest of the raspberries in a small pan, add the sugar and cook to create a sauce.
7. Optionally, strain the sauce to remove the seeds.
8. Mix the cornstarch with a small amount of water and add to the raspberry sauce.
9. Cook until thickened and clear.
10. Place 1 cup of soy yogurt in a cheesecloth and drain the excess liquid.
11. When drained, place the soy yogurt in a small bowl.
12. Add the powdered sugar and the lemon juice.
13. Mix well.
14. Remove the “blind baking dishes” and allow the puff pastries to cool.
15. Spread a layer of sweetened soy yogurt on the center area of the puff pastry.
16. Spread a layer of raspberry sauce or jam on the soy yogurt and arrange the fresh raspberries on top.