1 cup whole-wheat pastry flour
3/4 cup almond flour
1/3 cup maple sugar (or packed brown sugar)
1/4 teaspoon sea salt, plus 1 large pinch
6 tablespoons cold Earth Balance vegan butter (or organic butter)
8 ounces Neufchatel (or cream cheese)
1 cup avocado puree
1/2 cup agave nectar
2 large organic eggs, lightly beaten
1/4 cup Greek yogurt
1 tablespoon lime zest
Juice of 1 lime
1 tablespoon pure vanilla extract
1. Preheat oven to 350 degrees. To make crust, in a small bowl, combine pastry flour, almond flour, sugar, and 1/4 teaspoon sea salt. Cut in butter until crumbly. Press crumb mixture into the bottom and up the sides of a 10-inch tart pan. Bake for 10 to 12 minutes, or until lightly browned.
2. Meanwhile in a small bowl beat Neufchatel, avocado, and agave until light and fluffy, about 2 to 3 minutes, until no lumps remain. Beat in eggs, pinch of salt, yogurt, lime juice and zest, and vanilla until blended. Pour filling into prepared crust and bake for 30 to 40 minutes, or until filling is set and barely jiggles in the center. Cool on a wire rack for 1 hour. Refrigerate for at least 2 hours, but preferably overnight.