Hello Dear Friends,
These LEMON TARTS may seem traditional, yet when you take a close look at the ingredients, you will discover that is far from the truth. But don't worry, they are absolutely yummy!
As a vegan recipe creator, I love to experiment with unusual ingredients and so do many others like me out there. We are doing that mainly to substitute animal based ingredients with plant based and often healthier as well. It is not an easy task, because of course, we also have to make sure that the final product tastes delicious!
But now you may ask "what are these UNUSUAL ingredients that I am using?" Okay I will name them for you before you read the recipe:
- AQUAFABA is the brine from caned chick peas and it is a great substitute for egg whites. In this case, I am using it to make meringue.
- SWERVE is a 0 sugar and much healthier substitute for refined and very unhealthy sugar.
- QUINOA FLAKES are my own discovery ingredient as being great for tarts and other dessert recipes. Also highly nutritious.
- ARROW ROOT powder also healthier option instead of more commonly used corn starch.
- TURMERIC powder for the yellow color, but don't worry, it is just a tiny amount so it does not effect the flavor.
LEMON TARTS RECIPE
Lemon Tarts with Zero sugar Meringue are smaller and healthier version of the classic tart. Nonetheless, they are equally delicious, and you will enjoy them without knowing the difference.
Vegan – Gluten Free – Refined Sugar Free
Prep Time40 mins
Active Time15 mins
Resting Time8 hrs
Total Time8 hrs 55 mins
Course: Dessert
Cuisine: England, French, Switzerland, Vegan
Yield: 5
Equipment
• standing mixer or electric hand mixer, 5 fluted tart pans fluted non stick (4 inch diam, with removable bottom), parchment paper, brush, surgical gloves, piping bag, butane torch.
Materials
• CRUST
• 1 cup of almond flour
• 1 cup of quinoa flakes
• ½ cup of ground sunflower seeds
• ¼ cup of unrefined coconut oil melted above the steam in double boiler
• ¼ cup maple syrup
• 2 tsp pure vanilla extract
• Pinch of Himalayan pink salt
• Mix well
• LEMON CUSTARD
• 400 ml of fat coconut milk 1 can, room temperature
• 2 tbsp arrow root powder
• ¼ cup maple syrup
• 1 tsp pure vanilla extract
• ½ tsp turmeric powder for color
• ½ cup lemon juice fresh squeezed
• MERINGUE
• 1 cup of Swerve sweetener
• ¼ tsp of cream of tartar
• 3/4 cup of aquafaba chilled liquid from canned chickpeas
• 1 tsp pure vanilla extract preferably powder
Instructions
- CRUST
- Line your pans with parchment paper. Brush the bottom with oil first to help the paper stick on.
- Measure 5tbsp or mini ice cream scoops of the mixture per tart.
- While wearing surgical gloves, press down the mixture until perfectly flat. Create a rim and remove the overlapping crumbs. Press down to make the edge smooth. If you don’t have gloves, you can use plastic wrap.
- Preheat oven to 350F, 200C.
- Place small piece of parchment paper in the centre of each tart and fill with beans or baking pie beads.
- Bake for 15 minutes.
- When ready, let it cool down for at least 30 minutes before you fill them with custard.
- LEMON CUSTARD
- Mix all the ingredients except lemon juice and whisk well.
- Bring it to a boil, whisk again and take it off the heat.
- Add lemon juice and whisk thoroughly.
- Transfer the custard to a measuring pitcher and fill your tarts.
- Place them into a refrigerator for 8 hours or overnight.
- MERINGUE
- In a small bowl, mix cream of tartar with Swerve sweetener and set aside.
- Pour aquafaba into a large bowl or standing mixer and whisk full speed until thick and fluffy. It takes about 10 to 15 minutes.
- Gradually start adding the sweetener mixture measuring about ¼ cup each time and continue whisking.
- Add vanilla powder at the end and whisk couple minutes longer.
- Remove your tarts from the pans. It should be easy, by pushing the bottom upwards.
- Fill your piping bag and decorate each tart.
- By using butane torch, lightly toast meringue on your tarts.
- Yu may decorate with slices of lemon and mint leaves.
Thank you so much for visiting and have a wonderful week 🧡🌞🧡
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Thank you so much 🧡🙏🧡
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Thank you so much 💛🙏💛
They seem tasty and healthy madame. Your presentation was
stunning too I wish I can taste one of that please 🤤.
Awwwwwwwwwww, thank you so much my Dear @luckylaica. I wish I could send you some 🧡🙏🧡
you're welcome @lenasveganliving 🤗
Have a great day.
Masterpiece Lena dear! I've never made meringues from aquafaba but you are enticing me with that yummy recipe. You should have a vegan cafe......! Such artistic photos, as always.
Oh my goodness Vegan Cafe! Maybe my grandsons could run it when they grow up, because I have barely energy to make the recipe, lol. But thank you so much Tracey, you are always so kind. I really appreciate your supprt. And yes, the aquafaba is amazing, I highly recommend 🧡🙏🧡
This is everything I would want in a dessert. I love lemon and you have perfected it. I have once attempted aquafaba but it was an absolute fail. I will leave it to the experts like you haha.
Beautiful as always dear Lena!
I am so happy you like it and thank you so much for the big compliment Carolyn! Although I am not expert neither, lol. But I keep trying since I am on the mission to prove that desserts can be healthy, vegan and delicious 🧡😍🧡
It looks beautiful and delicious, and all those nutritive ingredients make of this tarts real food! I loved it! 😍
Thank you so much Dear @ela.muds you are very kind and I am happy you like it 🧡🙏🧡