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To make the pastry crust, in a large bowl, mix the flour and the salt. With a pastry blender or two knives used scissor fashion, cut in the soy margarine until the mixture resembles coarse crumbs. Sprinkle in the ice water, 1 tablespoon at a time, mixing lightly with a fork after each addition, until the dough is just moist enough to hold together.
Shape the dough into a disk, wrap in plastic, and refrigerate 30 minutes or overnight. If chilled overnight, let stand at room temperature 30 minutes before rolling.
Roll the dough into an 11-inch round and fit into a 9 x 1-inch round tart pan with a removable bottom. Fold the overhand in and press against the side of the tart pan to create a 1/8-inch rim above the edge of the pan. Refrigerate or freeze 10 to 15 minutes to firm the pastry before baking.
Preheat the oven to 375 degrees F.
Line the tart shell with foil and fill with pie weights, dry beans, or uncooked rice. Bake 15 minutes. Remove the foil and weights and bake 8 to 10 minutes longer, or until golden brown. Transfer to a wire rack. Lower the oven heat to 350 degrees F.
To make the tart, in a heavy 2-quart saucepan, stir the Sucanat and lemon juice together. Cook over low heat, stirring gently, until the Sucanat melts. Increase the heat to medium and cook until amber in color. (With a pastry brush dipped in water, occasionally wash down the sides of the pan to prevent the Sucanat from crystallizing.) Remove the saucepan from the heat. Add the soy cream to the pan gradually, stirring constantly; the mixture will bubble vigorously. Add the margarine, return the pan to low heat, and stir until the caramel dissolves. Cool.
In a large bowl, whisk the egg and vanilla until smooth. Add the cooled caramel mixture and whisk until blended. Sprinkle the walnuts over the cooled shell and pour the caramel mixture on top. Bake 30 to 35 minutes, until bubbly at the edges but still slightly jiggly in the center. Cool on a wire rack 10 minutes. Carefully remove the side of the pan; cool completely. |
