Mini meringue pies

Mini meringue pies

Pana Chocolate, The Recipes
11 mini tarts
25 mins
Armelle Habib, Chris Middleton

We love these bite-size treats with crunchy biscuit casing, zesty lemon curd and a soft coconut cream meringue top. The lemon curd filling is versatile – we use it for raw dessert cake layers and even individual chocolate fillings. Experiment with alternate citrus flavours if you like – limes or oranges also work well.


Quantity Ingredient


Quantity Ingredient
eleven 4–5 cm tart tins
food processor and dehydrator with mesh tray
paper bag

Chocolate tart shell

Quantity Ingredient
50g wet nut milk pulp
1 tablespoon desiccated coconut
1 tablespoon coconut sugar
1 tablespoon cacao powder

Lemon curd

Quantity Ingredient
60ml coconut oil
40g cashews, soaked
80ml rice malt syrup
1 large lemon, zested and juiced
pinch himalayan pink salt
pinch ground turmeric

Coconut cream meringue

Quantity Ingredient
400ml coconut cream
1 tablespoon coconut oil
1 teaspoon rice malt syrup
coconut sugar, for sprinkling


  1. To make the tart shell, using your hands, massage all ingredients together in a small bowl.
  2. Divide the mixture into eleven equal portions and press into the tart tins, then freeze for 15 minutes. Once the shells are frozen, pop them out of the moulds and place on a mesh dehydrator tray. Dehydrate at 40°C for 12–24 hours.
  3. Allow to cool.
  4. To make the lemon curd, melt the coconut oil over a bain-marie.
  5. Blend all the ingredients except the coconut oil in a high-speed blender until smooth.
  6. Add the coconut oil and blend until very smooth.
  7. Pour equal portions of the mixture into each tart shell and set in the fridge for 30 minutes.
  8. To make the coconut cream meringue, refrigerate the coconut cream overnight.
  9. Melt the coconut oil over a bain-marie.
  10. Scoop the solid cream off the top of the coconut cream and place the solid cream in a chilled bowl (discard the leftover water). Add the rice malt syrup and whisk to combine.
  11. While whisking, pour the coconut oil into the cream, continuing to whisk so the oil sets evenly.
  12. Transfer the mixture to a piping bag and pipe a little meringue onto the top of each tart.
  13. Sprinkle a tiny bit of coconut sugar over each meringue.
  14. Refrigerate until needed, or serve immediately.
refined sugar-free
dairy free
gluten free
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again