2 cups almond flour
1/2 cup tapioca
1/2 bolli rice flour
2 tbsp melted coconut oil
25 g vegan butter, preferably a block from Naturli
1 egg or 1 chia egg (1 tbsp ground chia seeds and 2 tbsp water)
1/2 tsp salt
1-3 tbsp water (if needed)
Preheat the oven to 170°C
Melt the coconut oil and let it cool down a bit.
Grease the baking pans (or a baking pan) with coconut oil. Use it sparingly.
Sieve the almond flour, tapioca and rice flour into a bowl. Add in the salt and mix well.
Whisk the melted coconut oil into the flour until it resembles breadcrumbs.
Finally add in the egg (or chia egg that’s set for 5 minutes) and butter in small cubes. Rub it together with your hands, same way you would with a typical tart shell pastry. However, doing this is a bit more challenging and you might have to add some more water, especially if using chia egg.
When baking one big tart, roll the pastry out between two sheets of baking parchment.
Otherwise, divide the pastry into baking pans and press down with your fingers. The shells should be thin.
Bake for 16 minutes on 170 degrees.
The tarts have a lemon curd and meringue filling.
The recipe of the lemon curd is HERE. It’s better if you make it the day before and keep it in the fridge.
4 egg whites
4 tbsp stevia powder, from Good Good
1/2 tsp cream of tartar
1/2 tsp pure vanilla, from Rapunzel
Preheat the oven to 90-100 degrees.
Pour the egg whites into a large bowl and use an electric whisk or stand mixer to whisk them into an opaque white foam.
Add the stevia powder as well as the cream of tartar and whisk on relatively high speed until the blend is stiff. It should behave just about like a traditional meringue. Add the vanilla powder towards the end.
Spoon the lemon curd into the tartlets and then the meringue. Use a blow torch to slightly toast the surface of the meringue. Keep it moving to prevent burning it. This is more challenging than toasting the traditional meringue as this one has replaced the sugar with stevia. It can be done, but don’t expect it to be as pretty 🙂
1 tin chickpeas, the liquid. It’s called aquafaba
1 tsp arrow root
1 tbsp stevia powder, from Good Good
1 tsp cream of tartar
1/2 tsp pure vanilla, from Rapunzel
Drain the liquid from the chickpeas (aquafaba) and put in the fridge for at least an hour. It has to be cold when used to make meringue.
Pour the aquafaba into a large bowl and use an electric whisk or stand mixer to whisk them into an opaque white foam.
Add the stevia powder as well as the cream of tartar and whisk on relatively high speed for about 10 minutes, or until the blend is relatively stiff. It doesn’t behave like a traditional meringue, but is a bit similar. Add the vanilla powder towards the end.
Spoon the lemon curd into the tartlets and then the aquafaba meringue.
It’s possible to form small peaks, but if you use a blow torch they disappear. One can use a blow torch on aquafaba, but it doesn’t work well unless using sugar. When it comes to this recipe it’s better to just skip it.
Beware that the aquafaba meringue melts quickly, so this has to be made just before serving. You can make the shells and lemon curd earlier.
The recipe is sponsored by Rapunzel and Good Good.
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