1 1/2 c. whole wheat pastry flour
Pinch of sea salt
1/3 c. corn oil (more if dry)
5 tbsp. cold water

FILLING:

1 lb. soft tofu
1 tbsp. almond butter
1/4 c. maple syrup
1/2 tsp. sea salt
1 tsp. vanilla
1 tbsp. kuzu
2 tsp. grated organic lemon

Make the crust. Mix flour, salt and corn oil. Add water and form dough into a ball. Roll it out on a pastry cloth and fit it into an 8 inch tart pan. Crimp the edges, and prick the crust. Pre-bake at 350 degrees for 10 minutes.

Puree all other ingredients together except lemon rind. Stir in the lemon rind after the filling is smooth. Pour the filling into the shell and bake at 325 degrees for 30 minutes or until set. Chill completely in refrigerator.