Description
A refreshing dessert bursting with raspberry flavor, featuring a nutty crust and light aquafaba meringue.
Ingredients
Scale
- 1 cup ground almonds
- 1 cup oat flour
- 1/4 cup cornflour (cornstarch)
- 1/4 cup maple syrup
- 1/2 cup coconut oil
- 2 cups raspberries
- 1/2 cup aquafaba
- 1/4 teaspoon xanthan gum
- 1/4 cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine ground almonds, oat flour, cornflour, maple syrup, and melted coconut oil. Mix until well combined.
- Press the mixture firmly into tart pans to form the crust.
- Bake for about 15-20 minutes, until lightly golden. Set aside to cool.
- For the raspberry curd, blend the raspberries, aquafaba, and xanthan gum together until smooth.
- Pour the raspberry curd into the cooled tart crusts and refrigerate for at least 2 hours, or until set.
- While the curd is setting, whip the remaining aquafaba until it forms soft peaks, then gradually add powdered sugar and whip until stiff peaks form.
- Once the tarts are set, pipe or spoon the meringue on top and use a kitchen torch or broiler to lightly brown the meringue.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 tart
- Calories: 250
- Sugar: 12g
- Sodium: 50mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg