Lemon Meringue Tarte

Good morning lovelies! We had a wonderful meringue tarte at german television. I'm so happy to be part of the show "Kaffe oder Tee" ("coffee or tea") and to create vegan dishes regulary. The feedback was overwhelming. Allegedly the second best recipe so far. I'd like to take the opportunity to thank you all so much! For the great support on my blog, the lovely feedback for my books and for the many friendly faces I get to meet at events and fairs. Without all of you the vegan movement today wouldn't have come so far. At "Kaffee oder Tee" I'm reaching so many people who never heard of the word "vegan" before. I'm awed by all of the nice letters you sent to me!!! I'm smiling head over ears right now and that's why I want to share the german video with you. Have lot's of fun with with baking this tarte. Have a wonderful week!
You can watch all of the german shows here: www.veganpassion.de/TV.html.

Makes one tarte  9,45 inch (24cm diameter)

For the dough:
1 1/3 (180g) cup spelt flour
1/3 cup (60g) raw cane sugar
1 pinch of salt
1/2 cup (100g) vegan butter
2 tbsp. dairy-free milk (oat milk)
flour for the worktop

In a mixing bowl mix together flour, sugar and salt. Add butter flakes, then add dairy-free milk. First mix it with a fork, then use ur hands to knead the dough. Roll out on a flour powdered worktop. Roll until the dough has the size of your tarte baking pan. Gease the pan and carefully put in the dough. Prick the dough with a fork to avoid air bubbles. Use dried chickpeas or other legumes for blind-baking. Cut off the remaining dough. Bake at 374°F (190°C) upper-/lower heat for 18-20 minutes until its golden. Let it cool off.
For the lemon filling:
1 1/4 (250ml) cup plantbased cream (oat cream)
2 tbsp. custard powder
1/2 tsp. agar-agar
1/3 cup (60g) raw cane sugar
juice and abraision of two organic lemons

Mix 1/2 cup (100ml) plantbased cream with custard powder, agar-agar and sugar. Use rest of the cream and cook it. Stir in the custard mixture and carefully cook it for 2 minutes. Add lemon juice and abraision and cook until it thickens.

For the meringue:
1 small can of chickpeas (aquafaba)
1 pinch of salt
1 1/4 cup (150g) powdered sugar
lemon zests as decoration

Put the chickpeas into the fridge over night. Pour off the day after and keep the water (aquafaba). You can use the chickpeas different recipe. For the meringue we will only need the water! Whip up the aquafaba with a pinch of salt for about 10 minutes. Sift in powdered sugar and whip up again until it's stable. Put the meringue on the tarte. Use a flamble burner to flabmé the meringue. Decorate with lemon zests. 

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