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.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.