Use your leftover pulp to create this typically French lemon meringue tart. No eggs, no gluten, this tart is 100% vegan and so delightful.
Prep time: 1h 15 min, Bake time: 10 min, Cooling time: minimum 1-2 hours
- Round tart pan with a diameter of 9 inches/22-23 cm, removable bottom - hand or stand mixer
- Blow torch
- 1 ½ cups gluten-free oats
- ½ cup almonds
- ¼ cup almond pulp, drained (from almond milk)
- 5 ½ tbsp coconut oil, melted
- 3 tbsp agave syrup (sub with maple syrup)
- 1 cup (250ml) full fat oat or soy cream (sub with full fat coconut milk)
- 1.4 oz (40g /approx. 3 tbsp) vanilla pudding powder
- ½ cup (100g) raw cane sugar
- 1 level tsp agar agar powder
- ½ cup lemon juice
- lemon peel of 2 organic lemons
- ¼ tsp turmeric
- ½ cup aquafaba (liquid of a can chickpeas)
- ¼ tsp lemon juice
- ½ cup water
- ¾ tsp agar agar powder
- ¾ cup fine caster sugar
Note: Vegan meringue is not as durable as meringue with egg whites. Add it right before serving and enjoy immediately. You can also skip this last part of the recipe and decorate the tart with store-bought meringue drops, lemon slices, and edible flowers.
Step 1 - Crust
Grease your tart pan with some coconut oil. Preheat oven at 350°F/180°C.
Add almonds and oats to your food processor/blender and pulse to combine.
Add almond pulp, melted coconut oil, and agave syrup and process until you get a moist and crumbly mixture. If the dough doesn’t come together add one more tbsp coconut oil.
Firmly press the dough into the tart pan. Don’t forget to press up on the sides as well.
Bake for 10 minutes or until slightly golden. Allow to cool completely.
Step 2 - Filling
Add ½ cup of the oat/soy cream, sugar, pudding powder, and agar agar to a bowl and mix until well combined.
Add the rest of the cream to a saucepan and bring it to boil. Stir in the pudding mixture and let it simmer for two minutes.
Add lemon peel and juice and let simmer until the filling begins to thicken. Add turmeric to intensify the yellow color and stir frequently to avoid lumps.
Pour the filling into the prepared crust, smooth it down and let it set in the fridge for 1 hour (or until it’s firm).
Step 3 - Meringue
Pour the aquafaba through a sieve. Then add it together with the lemon juice to the bottom of a clean (!) mixing bowl.
Beat it with your hand or stand mixer for at least 10 minutes (the longer the better) until it forms stiff peaks.
Put aside and start making the stabilizing sugar syrup:
In a small saucepan mix the water and agar agar and boil (not simmer) for 3 minutes.
Add the sugar and boil for another 4-5 minutes. (If you have a candy thermometer at home even better! Track the temperature and when it reaches 250°F/121°C take it off the heat).
Immediately, but slowly pour the hot sugar syrup into the whipped-up meringue. Be careful not to let it splash.
Mix for a couple minutes more until the meringue mixture cools down.
Once the meringue is glossy and thick plop it in the middle of on the prepared tart (filling needs to be firm) and try to form little peaks/a pretty structure. As it’s a small tart you won’t need all the meringue).
Then use a kitchen torch to softly burn the meringue.
Step 4 - Serve and enjoy straight away!
The vegan meringue may drop slightly after a few hours, but stored in the fridge it should be saved to eat for a few days.