Last week I finally bought a blow torch which I wanted for a while and this recipe is inspired by my recent purchase💛
I remember when I bought my first one about 8 years ago and used to use it quite a lot for my salads ( goat cheese) or creme brûlée and I loved it . I purchased it from the kitchen store at Cheshire oaks but something happend to it and I wasn’t able to refill it again. Since then I never felt like I need to get a new one, till now.
All the time walking past the patisserie in Manchester I’m staring at those beautiful cake with lots of cream and sugar ( I love cream) and always wanted to create something similar but less in calories and more natural goodness. Replace the ingredients , reduce the fats, sugar, swap flour to gluten free one. It’s more kind of experiment for me ,especially the presentation is my favourite part in this process.
You might already know that lemon is my favourite fruit. I’m usually adding it to all my food and at home out fruit basket usually just full of lemons.
It’s great, great for the salads, deserts, tea..and on the market I always get few extra for free so why not to bake is Sunday afternoon and enjoy some delicious homemade baking with a family.
Last weekend, once I finally got the torch and brought home from the market the bag full of lemons I decided to bake some dessert. Ofcourse first we can think of it’s lemon meringue ! That’s right, but mine is slightly different.
First of all it’s vegan, second it’s gluten free and finally is that tasty as you won’t be able to spot the difference.Also to add a bit of “personality ” I decided to make a passion fruit curd instead of lemon ( still used lemon juice and zest), which is timeless classic !
Let’s talk about recipe.
3 stages, 3 different layers but not complicated at all.
Don’t be afraid of making it if you don’t have the torch, I didn’t checked mine before I made the meringue and ended up using the oven grill! Yes that’s the solution if you want to make something like this. 30 seconds is enough to make it right💛
I used a small metal tart basket 8″ to make the crust but if you have smaller or bigger pan just x2 or devide by 2 all the ingredients
For the Crust:
• 1 3/4 c. almond flour
• 3 pitted Medjool dates
• 3 Tbsp coconut oil
• 1 Tbsp lemon juice
• 1/2 tsp salt
Preheat the oven to 175C. To make the crustmix all the ingrents into a food processor. Pulse several times until the mixture resembles wet sand. Don’t worry if it’s a bit sticky. Pour the crust mixture into a lightly greased tart pan, press well. Make some holes with the fork into the bottom of the pan.Bake at 170C for 8-10 minutes until fragrant and slightly golden . Remove and cool completely.
So yes, base is ready. Now we need a curd.
• 1/2 cup (120 mL) lemon juice
• 1/2 (170 g) honey (depending on how sweet you want it)
• 1/3 cup (40 g) cornstarch (or arrowroot powder)
• pinch of salt
• pinch of turmeric
• 1/8 cup (20 g) coconut oil
• 2 passion fruits
1 In a saucepan, combine the lemon juice, sugar, cornstarch and salt. Cook on a medium-high heat, with constant stirring, until thickened .Remember that once it’s cooled down it will get more thickened as well so don’t overlook it.
2 Add a pinch of turmeric to get the gold colour.
3 Remove from heat and mix in the coconut oil ( you also can add a coconut cream if you want it to be creamy)
While still warm, refill the tart base to the same level as tart is and let set for 30 minutes in the fridge.
Well, 2/3 of the cake is done, now the top part- Vegan meringue.
There are lots of different ways to make it, mine is not too complicated and worked well.
• 400 g can of chickpeas – just the liquid from the tin
• 1/2 tsp cream of tartar
• 2 table spoon of sweetener Stevia
• 1/2 tsp vanilla extract (optional)
Using the high speed mixed, beat the chickpea water ( awuafaba) , add a cream of tartar and stevia .
It can take up to 7 minutes to get the right consistency but so don’t worry if you can’t see the fluffy meringue after 2 minutes.
Once soft peaks appeared, use the piping bag or big spoon and spread it over the tart with little peaks.
Preheat oven to 220C-250c grill ,once heated place the meringue tart under the grill for 15-30 seconds depends on the power of the oven and colour you want to achieve.
Remove from the grill, add some edible flowers or lemon zest on top, or leave it plain and serve immediately ♥️
Lots of love
@into.trends & #jhealthykitchen