Enjoy this Vegan Passionfruit & Lemon Meringue Tart as a dessert or with afternoon tea. It is a timeless classic with a free-from healthy twist. A beautiful and delicious tart recipe to share with your loved ones, it's gluten-free and dairy-free and can be enjoyed by all! A tart with 3 scrumptious layers, of fresh flavours. A zesty treat you must try!
Equipment
- Oven
- Food Processor
- 8" Metal Tart Pan
- Spoon
- Cooking Stick or Fork
- Saucepan
- High-Speed Mixer
- Piping Bag or Large Spoon
-
Ingredients
For the crust
- 1 Tbsp Lemon Juice
- 1/2 Tsp Salt
For the curd
- 1/2 Cup Lemon Juice
- 1/3 Cup Cornstarch or Arrowroot Powder
- Pinch of Salt
- 2 Passion Fruits
For the meringue
- 400g Liquid from a Chickpea Tin
- 1/2 Tsp Cream of Tartar
- 1/2 Tsp Vanilla Extract
To decorate
- Edible Flowers
- Lemon Zest
Method
- Firstly, to make the crust - preheat the oven to 175 degrees c.
- Mix all the crust ingredients in a food processor. Pulse several times until the mixture resembles a wet sand. It's fine if it's a bit sticky at this stage.
- Pour the crust mixture into a lightly greased tart pan, press well with the back of a spoon. Make some small air holes with a cooking stick or fork.
- Bake at 170 degrees c for 8-10 minutes until fragrant and slightly golden.
- Remove from oven and cool completely.
- Now to make the curd. In a saucepan, combine the lemon juice, cornstarch/arrowroot and salt. Cook on a medium/high heat, constantly stirring until thickened.
- Note: once the curd has cooled down it will thick more itself so don't overcook it.
- Add a pinch of turmeric powder to the pan, to create the wonderful golden colour and another flavour kick.
- Remove curd from the heat and mix in the coconut oil. While still warm, pour curd mixture over the crust in tart tin. Let set for 30 minutes in fridge.
- Next, using a high-speed mixer beat the chickpea liquid, cream of tartar and stevia in a bowl.
- Note: It can take up to 7 minutes to get the right consistancy for meringue, so don't worry if it's not fluffy after 2 minutes.
- Once some soft peaks start appearing - use a piping bag or large spoon to decorate the crust and curd base with the meringue mixture. Decorate how you wish.
- Now, for the finishing touch - preheat the oven grill to 220 degrees c. Place the tart under the grill for 15-30 seconds, keep watch so it doesn't burn as it does depend on the power of your oven for this bit. You want to just lightly crisp the meringue, not burn it!
- Remove from the grill, add some edible flowers or lemon zest to decorate and serve immediately for best taste.
- Eat and enjoy!
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