Mini meringue pies

Mini meringue pies

By
From
Pana Chocolate, The Recipes
Makes
11 mini tarts
Prep
25 mins
Photographer
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.

Ingredients

Quantity Ingredient

Equipment

Quantity Ingredient
eleven 4–5 cm tart tins
food processor and dehydrator with mesh tray
bain-marie
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

Method

  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.
Tags:
Chocolate
sweets
vegan
raw
organic
refined sugar-free
dairy free
gluten free
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