Heat oven to 375 degrees.

Combine wheat starch, tapioca starch, xanthan gum, salt, baking powder, pudding and sugar in the bowl of food processor. Pulse to combine. Add in butter cubes and pulse about 12 times for 2 seconds each pulse. Mixture should resemble cornmeal.

Add in heavy cream, lemon juice and vanilla. Turn food processor on for about 30 seconds. Large clumps should form, but the dough will still be super crumbly.

Press 1/2 cup (80 gm) of pastry into 4 inch pie tart shell, making sure to come up the sides a little for an edge. Prick with fork. Bake 20 minutes. Set aside to cool for 5 minutes. If necessary, press dry measuring cup down on cooked shell to form better indent.

VANILLA MOUSSE: Dissolve the pudding in the rice milk and lemon juice. Mix in the yogurt. Set aside.

VANILLA MOUSSE: With a hand mixer or free standing mixer with whisk attachment, cream the violife cream cheese until smooth. Add in pudding mixture. Whip until well blended. Fold in coco whip (or homemade whip cream if your protein allowance permits). Place in a covered bowl in the fridge for at least an hour to firm up.

GLAZE: Heat water, brandy and apricot jam on stovetop and allow to simmer. Stir frequently and allow the sauce to reduce to syrup.

Once shell is cool, mousse has set, and glaze has cooled, place 2 tbsp of mousse in each tart, top with fruit and cover with glaze.