Vegan Lemon Tart with Swiss torched Meringue (28cm- 11inch tart ring)
- 200gr Vegan Butter
- 75gr Icing Sugar
- 20ml Maple Syrup
- Pinch of Salt dissolved in a tps of water
- 1 Vanilla Pod, vanilla paste or extract
- Zest of 1 Lemon
- 300 gr All purpose
Follow the video to see how to make it, and read the description below.
Keep in mind some tips when handling and Baking the Sweet-shortcrust and for any query Click on All You need to know about Short Crust Pastry
How to make the Shortcrust Pastry
You need to start by adding the butter, maple syrup, and powder sugar to your stand mixer. Use a paddle attachment and start mixing on low speed until incorporated.
Work with a freezing cold bowl and Paddle attachment so you don’t allow the butter to melt.
Add all the remaining ingredients (salt mixed in a spoon of water, lemon zest, vanilla seed, flour) keep mixing on low speed as little as possible, stop as soon as your dough looks homogeneous.
You need to avoid overworking the dough as it will result in a hard crust once cooked. To keep the texture firm but nicely flaky you need to handle as little as possible.
Using a spatula make a ball first and level it on cling film. Wrap the film around your block of dough and leave in the fridge preferably overnight (or for at least 3-4 hours). This will allow to stabilize fat and sugar in your shortcrust pastry. It will be easier to handle and the flavour will set to perfection by this time. After this time take your shortcrust pastry and bang it slightly with a rolling pin. this will restore some elasticity and you will be able to roll it nicely.
Using 2 parchment paper roll your dough with a rolling pin. You want to roll your dough evenly. You can choose the thickness you prefer for your dessert, but for our tarts you need to roll it to 0.5cm (keep in mind that if you are making Biscuit or any other dessert with the short crust and you change the thickness you need to adjust as well the baking time).
Grease your tart rings or pan and ,with the help of the rolling pin, drop your rolled dough on it.
Poke the Bottom with a fork.
Blind cook the Sweet Short crust for the first 10-12 minutes at 180ªC convection oven (Fan on) (if you are using a perforated tart ring you can skip the blind baking and simply bake it in the oven approx. 20 min).
Remove the chickpeas and parchment paper and keep baking for and extra 10 minutes or until light golden, turn the oven off and leave the Short crust to cool on a cooling rack for at least 15 minutes, before trying to remove it from the pan or the ring.
Once it is completely cool you can fill it with your favourite cream.
For the Lemon cream keep reading.
Vegan Lemon Cream
- Vegan milk 250ml
- Water 250ml
- Flour 60gr (sifted)
- Sugar 100gr (sifted)
- Vegan Butter 100gr
- Juice of 2 lemons
- Lemon zest (1 lemon)
- Agar agar ½ tsp
- Xanthan gum ½ tsp
Start Adding milk, water, sugar, flour, lemon juice and lemon zest in a heavy sauce pan, whisking all the ingredients, add the butter and put on medium-high fire stirring with a whisk to avoid the cream to stick to the bottom and burn.
Once the butter is completely melted remove briefly from the fire and using an immersion blender blend at high speed all the ingredients.
Add the Agar-agar and Xanthan gum, stir and put back on the fire.
Once the cream start boiling it will reduce faster and change it’s consistency, it needs to boil at least a couple of minutes for the agar-agar to activate completely (depending on the size of your pan cooking time may significantly change). What you want to have is a creamy but still pourable consistency, switch off the fire and remove from the heavy saucepan at this point.
Pour it in a medium-large bowl and cover with cling film (to avoid the formation of a superficial hard film).
Let the cream cool.
If you want to pipe it with a piping bag you may want to leave it in one before leaving your cream in the fridge for an extra 2-3 hours.
Vegan Swiss Meringue
- Aquafaba 120gr
- Granulated sugar 120gr
- Icing sugar 60gr
- Cream of tartar 1/2 teaspoon
- Lemon juice 1 teaspoon
Add the aquafaba to a heavy saucepan and bring to boil for few minutes.
Pour the liquid in your mixing bowl while still hot and whisk in the cream of tartar. While keep whisking add the granulated sugar (it will dissolve almost immediately).
Add 1 teaspoon of lemon juice and keep whisking until the Meringue will be lighter.
Add icing sugar and keep whipping until light, airy and stiff peaks (Watch the video to see what should be the consistency).
You Can now pipe the Swiss Meringue* on your Lemon Tart and enjoy it after it chills for 1 hour in the fridge.
Torch your meringue and your tart is ready to be served.
*for the best result make sure you pipe your Swiss meringue on top of your tart on the day you are serving it (if you prepare it the day before), you can prepare the meringue and keep it in a piping bag until needed. Once ready for dessert pipe it on the tart and torch it in front of your guest for a presentation on Fire.
Let’s change the world today one dessert at the time.