Yield

30 tarts

How to prepare

To make the pastry, place all the ingredients in a food processor and process just enough to form a ball. Do not over-process. Transfer the dough to a sheet to waxed paper, flatten into a circle and refrigerate for 1 hour. To make the almond the filling, beat the almonds with the shortening and the sugar. Add the crushed vanilla extract. Add enough soy-milk to make a soft mixture.To assemble the tarts,roll out the dough and cut circles the size of the bottom of muffin tins, line the bottom of the bottom tins with the pastry. Put a small dab of jam in the center. Caver with the almond mixture and bake at 45°F for 12-15minutes.

Ingredients

Pastry

9 teaspoons vegetable shortening
4 tablespoons water
Pinch of salt
2 cups all purpose flour

Almond filling:

1/2 lb. ground almonds

1 cup dairy-free, butter-flavored vegetable shortening

1 cup crushed vanilla wafers or cupcake sugar

A few drops of vanilla extract

A small amount of soy-milk

Your favorite jam

Nutritional Value

Per tart: Calories 206,Protein2g, Fat 13g, Carbohydrates 19g, Calcium 38mg, Finer 1g, Sodium 125mg.