Lemon Curd, Almond and Golden Raspberry Tart

My mum has these wonderful golden raspberries growing wild in the garden and I tried them for the first time last year. We only get a couple of handfuls a season of these glowing berries, so when my mum said she had a little tub full I could have I jumped at the chance! They are slightly sweeter and almost grape like in flavour. Of course you can use the red raspberries in this tart and it will taste just as delicious!

Makes 6 Mini Tarts
Lemon Curd:
2 Tsbp of Flour
2 Tbsp of Margarine
1/2 Cup of Soya Milk
1/3 Cup of Sugar
Juice of 2 Lemons and the rind grated

Filling:
1 Tub of Tofutti Cream Cheese
1 Tbsp of Icing Sugar

Pastry:
2 Cups of White flour
1 Cup of Ground Almonds
1 1/2 Cups of vegan margarine
1/2 Cup of Icing Sugar
1/4 Cup of cold water

Decoration:
Punnet of Raspberries
Extra Lemon Rind 

In a bowl incorporate the margarine and sugar into the flour and almonds. Rubbing between your fingers until it resembles breadcrumbs. Then add your water and bring together to form a dough. You may need more water for it to come together so add another tbsp or so until you have a dough that cleans the bowl. Grease and flour your tins then roll out the pastry and lay over the tins gently pressing into each one and then use a knife to trim any excess pastry. Using some parchment and baking beans (you could use dried beans, lentil or rice if you don't have baking beans) blind bake the pastry for 20 mins in a 200c oven. Remove from the oven and allow to cool.
Next make the curd. In a sauce pan add the margarine and gently heat. Once melted add the flour and mix to form a roux. Next add the Lemon Juice and keep stirring, then add the sugar. Finally add the soya a bit at a time mixing well so there are no lumps. Keep stirring until it is bubbling and turns a light golden color. It will be thick and glossy. Put to one side to cool.
Next in a bowl add the Tofutti, icing sugar and the cooled lemon curd. Mix well. Fill the tart cases with the lemon cream mixture then top with raspberries and lemon rind. Refrigerate for an hour, then serve!

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