Tart Dough Ingredients

5 Total
  • 1 1/2 cups (190g) gluten-free flour
  • 2 tsp (6.3g) sugar
  • 1/2 cup (113.6g) vegan butter
  • 4 1/4 cup (57g) cold water
  • 1/2 tsp (2.5g) vnlla Pure Vanilla Extract

Pastry Cream Ingredients

7 Total
  • 1 3/4 tsp (16g) gluten-free flour
  • 4 1/4 tsp (32g) cornstarch
  • 1 1/4 tsp (8g) salt
  • 4 ea (200g) eggs
  • 4 cups (920g) coconut milk
  • 1/4 cup (56.8g) vegan butter
  • 1 tsp (5g) vnlla Vanilla Extract + Lemon

Meringue Ingredients

5 Total
  • 1/2 cup (100g) sugar
  • 2 ea (50g) egg white
  • 1.5 tbsp (25g) lemon juice
  • 3/4 tsp (4g) salt
  • vnlla Vanilla Extract + Lemon

Meyer Lemon Ingredients

2 Total
  • 1/3 cup (80g) Meyer lemon juice
  • 1/3 cup (80g) sugar

Tart Dough

  1. Place the sugar, butter, and vnlla Pure Vanilla Extract into the bowl of a mixer and, using the paddle attachment, mix until homogenous.
  2. Sift in the flour and slowly add cold water until the dough is homogenous. Allow to rest overnight.
  3. To bake tarts, pre-heat your oven to 350F. Place 42g into a 4″ tart shell and press evenly into an even layer. Place baking weights over the tart dough and bake for 10 minutes. Next, remove the weights and bake for another 8 minutes.

Pastry Cream

  1. For the pastry cream, mix the cornstarch and 1/4 of the coconut milk to create a slurry.
  2. In a pot, add your flour, salt, egg, coconut milk, and cornstarch slurry. Mix well then heat over medium high heat until the mixture comes to a boil. Remove the pot from heat and whisk in butter and vnlla Vanilla Extract + Lemon. Strain and cool.

Meringue

  1. For the meringue, place the egg white and Vanilla Extract + Lemon into the bowl of a mixer and, using the whisk attachment, whisk to stiff peaks.
  2. While the whites are being whisked, bring the sugar, lemon juice, and salt to 240F.
  3. Slowly pour the sugar mixture into the egg whites in a steady stream.
  4. Continue to whisk the mixture on high until the peaks are stiff, the meringue is glossy, and the mixture is cool.

Meyer Lemon

  1. For the Meyer Lemon, peel the lemons and, using a knife, remove the pith.
  2. Cut into even strips and place into a pot with cold water.
  3. Bring to a simmer, then strain.
  4. Repeat this 2 more times, replacing with fresh water each time.
  5. Place 100g Meyer Lemon  juice and 100g sugar into a pot and bring to a boil.
  6. Pour over blanched/drained strips of Meyer Lemon peel.
  7. Store the peel in the sweetened Meyer Lemon juice.
VNLLA IN THIS RECIPE
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