These adorable lemony tarts are perfect for dessert or weekend brunch. The vegan meringue makes them extra special!
What you need:
For the aquafaba meringue:
½ cup aquafaba (liquid from can of chickpeas)
¼ teaspoon vanilla extract
¼ teaspoon cream of tartar
6 tablespoons powdered sugar
¼ teaspoon xanthan gum
For the pastry:
2 cups all-purpose flour
1 tablespoon sugar
½ teaspoon sea salt
1 cup cold vegan butter, cubed
½ cup ice-cold water
For the lemon curd filling:
¾ cup sugar
1 tablespoon tapioca flour
1 cup soft tofu
1 tablespoon grated lemon zest and ½ cup freshly squeezed lemon juice
½ teaspoon vanilla extract
⅛ teaspoon ground turmeric
What you do:
- For the meringue, into a saucepan, simmer aquafaba until reduced by about half, 5 to 6 minutes. Place in a glass bowl and refrigerate until completely chilled.
- For the pastry, into a large bowl, whisk together flour,…