Vegan Lemon Meringue Tart

Ingredients

• 150 g Almond flour (For the crust, 23 cm pan)
• 50 g Gluten‑free oat flour (Dry flour, gluten‑free)
• 30 g White sugar (For the crust)
• 1 pincée Fleur de sel (For the crust)
• 30 ml Coconut oil (Melted before being incorporated)
• 90 ml Unsweetened soy drink (6 tablespoons for the crust)
• 400 g Silken tofu (Base for the lemon cream)
• 150 ml Fresh lemon juice (Approximately the juice of 4 organic lemons)
• 1 c. à café Lemon zest (Finely grated zest)
• 80 g White sugar (filling) (Less sweet than the traditional version)
• 1 pincée Fleur de sel (filling) (To balance the lemon)
• 20 g Corn starch (Maizena) (2 tablespoons)
• 60 ml Soy drink (for filling) (4 tablespoons)
• 120 ml Aquafaba (chickpea liquid) (Reduced 5 min then cooled)
• 80 g White sugar (meringue) (For the meringue)
• 1 c. à café Vanilla extract (For the meringue)
• 1 c. à café Lemon zest (meringue, optional) (To accentuate lemon flavor)

Instructions

1. Aquafaba reduction

   Pour the chickpea liquid into a saucepan, bring to a boil and let it reduce gently for 5 minutes.

   Time: PT5M

   Temperature: boiling

2. Cooling the aquafaba

   Remove the saucepan from the heat, let the liquid cool to room temperature, then place it in the refrigerator until well chilled.

   Time: PT15M

3. Preparing the tart crust

   In a bowl, combine the almond flour, oat flour, sugar and fleur de sel. Add the melted coconut oil then the soy drink and mix until a homogeneous dough forms.

   Time: PT10M

4. Rolling and lining the pan

   Place the dough between two sheets of parchment paper and roll it out thinly with the rolling pin. Transfer the dough (paper underneath) into the pan, press the edges and prick the base with a fork.

   Time: PT5M

5. Pre‑baking the crust

   Bake the tart crust at 180°C for 20 minutes. No weight is needed thanks to the dough's texture.

   Time: PT20M

   Temperature: 180°C

6. Preparing the lemon filling

   Juice the lemons to obtain 150 ml of juice and collect the zest. In the blender, add the juice, zest, sugar, fleur de sel, corn starch, soy drink and silken tofu. Blend until a smooth cream forms.

   Time: PT10M

7. Cooking the filling

   Pour the lemon cream over the pre‑baked crust and bake at 180°C for 30 minutes until the centre is slightly trembling.

   Time: PT30M

   Temperature: 180°C

8. Cooling the tart

   Remove the tart from the oven and let it cool at room temperature for 30 minutes before adding the meringue.

   Time: PT30M

9. Whipping the meringue

   Using an electric whisk, beat the chilled aquafaba, sugar, vanilla extract and lemon zest (optional) for about 10 minutes until stiff, glossy peaks form.

   Time: PT10M

10. Applying the meringue

    Spread the meringue over the tart surface using a piping bag or a spoon, forming rustic peaks.

    Time: PT5M

11. Caramelisation

    Place the meringue under the oven broiler or caramelize with a kitchen torch until golden.

    Time: PT2M

12. Rest and serve

    Let the tart rest for 10 minutes, then cut into 8 equal slices and serve.

    Time: PT5M

Nutrition Facts

Calories

267

Protein

9 g

Carbohydrates

24 g

Fat

19 g

Fiber

2,4 g