Lemon & Baileys Almande Meringue Pie recipe - Gaz Oakley, Avant Garde Vegan

Gaz Oakley

Gaz Oakley

18th May 2018

Lemon & Baileys Almande Meringue Pie recipe - Gaz Oakley, Avant Garde Vegan

Lemon & Baileys Almande Meringue Pie recipe created by chef Gaz Oakley, of Avant-Garde Vegan, using the new Baileys Almande.

Ingredients

  • For the Pastry
  • 250g plain flour
  • 125g icing sugar
  • 1 tsp Vanilla Essence
  • 125g Vegan margarine 1-2 tbsp Cold Water
  • For the Lemon Filling
  • 1 tin of Coconut Milk
  • 2 tbsp Fresh Lemon Zest
  • Juice of 2 Lemons
  • 280ml Almond Milk
  • 6 heaped tbsp Cornstarch
  • 4 tbsp Unrefined Caster Sugar
  • 1 tsp Ground Turmeric (optional, gives the tart a yellow colour)
  • For the Meringue
  • 235 ml Chickpea Water
  • 60g Icing Sugar
  • 1 tsp Vanilla Essence
  • 1/4 tsp Xanthan Gum
  • 1 shot Baileys Almande

Method

First up make your tart case.
Preheat your oven to 180 degrees celsius or gas mark 4 and grease a medium sized loose bottom tart tin or 6 small individual cases.
For the Pastry, sieve the flour and sugar into a large bowl, add the vanilla essence & cubed cold margarine.
Using your hands combine the mixture until it starts combining.
You may need to add a couple tbsp of water to bring the mixture together. This can be made in a food processor if you are short for time. Once the mixture is in a ball, wrap in cling film and place in the refrigerator until cold.
Remove your pastry from the fridge and roll out onto lightly floured greaseproof paper around 3mm thick. Line the tin/tins with pastry & trim off any excess pastry over hanging. Cover the centre with a circle of greaseproof paper and weigh down using baking beans. Blind bake the pastry for 6 minutes then remove the beans & greaseproof paper and cook for 6 more minutes or until golden.
Once the pastry is cooked, let it stand for 5 minutes in the tin before carefully removing and allow to cool on a wire rack.
For the Lemon Custard filling. Heat the coconut milk with the lemon juice & zest in a medium saucepan gently, over a low heat.
In a mixing bowl combine the almond milk, cornstarch and sugar and whisk until completely incorporated.
When the coconut milk is hot, pour in the milk mixture from the bowl into the saucepan. Whilst still heating whisk until the mix starts to thicken. Add the turmeric if you want a bright yellow colour. Don't worry it doesn't spoil the flavour.
Continue to whisk for 2 more minutes until the mix it’s a thick custard like consistency.
Carefully pour the lemon filling mixture into your tart cases. Neatly spread the mix out using a stepped pallet knife. Then place cling film directly over the lemon filling making sure there's no air pockets. Its very important to directly cover the filling with clingfilm as this stops a skin forming which eventually will crack & doesn't look good.
Place the tarts in a fridge to completely set for at least 3 hours.
Before serving, make your meringue.
Using an electric whisk. Whisk all the ingredients in a clean bowl. Until you have stiff peaks.
Pipe the meringue on to your tart.
Sprinkle over lemon zest & serve.