Seena's Candy Cane Tarts
½ cup sugar
½ cup margarine (try Earth Balance), softened
½ tsp peppermint extract
3 tbsp soft silken tofu (in the tetra pak container)
1 ½ cups whole wheat pastry flour
¼ tsp baking soda
¼ tsp iodized salt
2 cups powdered sugar (AKA icing sugar)
3 tbsp margarine, softened
2-3 drops red food colouring
2-3 tbsp soy milk
½ cup candy canes, crushed into small fragments
Pre-heat oven to 350 degrees. Grease the bottoms of 32 mini muffin cups.
In a mixing bowl, beat sugar and margarine until fluffy. Beat in peppermint extract and tofu until blended. On low speed, beat in the flour, baking soda and salt.
Shape the dough into 1 ½ inch balls and press each into the bottom and up the sides of the muffin cups. Bake for 9 to 12 minutes until edges are a light golden brown. Cool 1 minute, then remove from muffin cups to cooling rack. Cool completely (about 15 minutes).
In a small bowl, beat powdered sugar, 3 tbsp margarine, food colouring and soy milk on medium speed until smooth and creamy. Stir in half (¼ cup) of the crushed candy canes. Spoon about a rounded teaspoon of filling into each tart shell. Sprinkle tops of each with remaining ¼ cup of the crushed candy canes.