Lemon tart with aquafaba meringue
These mini lemon tarts are a delicious way to use an entire lemon and produce no-waste in the process. The flavor is fresh and lemony and the aquafaba meringue adds a soft, foamy texture to the tart.
Servings: 4 mini tarts or 1 medium big tart
Ingredients
For the brisee dough:
- 90 g cold butter
- 180 g flour
- 45 ml cold water (2 ½ tbsp)
For the lemon filling:
- 1 lemon
- 100 g sugar
- 1 egg
For the aquafaba meringue:
- 75 ml aquafaba
- 50 g powdered sugar
- 1 tbsp lemon juice
Instructions
For the brisee dough:
- Cut the butter into cubes
- Place the butter and the flour into a blender and blend until the ingredients will have turned into a sandlike structure
- Add the water and mix
- Wrap the dough into a cling film or beeswax wraps and let it rest for half an hour
For the lemon filling:
- Cut the lemon into chunks, place all the ingredients into a blender and blend until smooth
Assembly
- Preheat the oven at 175°C (350F)
- Unwrap the brisee dough, place it on a baking paper and roll it with a floured rolling pin
- Butter the mini tart stamps and place the brisee dough in the stamps
- With a fork, prick the dough in the stamps
- Pour the lemon filling into the stamps, not making it quite reach the edge
- Bake for 30 minutes
For the aquafaba meringue:
- Whip the aquafaba until it will form soft, white peaks
- Mixing constantly, add the powdered sugar, one tablespoon at a time and the lemon juice. Mix until firm, white peaks can be formed
- Once the lemon tarts will be ready, pipe the meringue onto the tarts and either torch burn it or bake it in oven for 5-7 minutes at 175° C (350F)