PASSION FRUIT COCONUT MERINGUE TART ©Clarisse Flon
SHORTCRUST PASTRY
INGREDIENTS
200g Margarine
80g icing sugar
5g Psyllium Husk
5g flaxseed
50g plant milk
310g flour
Method
Put Margarine and icing sugar and flour on the robot until combined
Mix your milk with Psyllium husk and flaxseed and set aside for 10mn
Mix altogether
Refrigerate for 30mn
Line your tart tin
COCONUT FRANGIPANE
Ingredients
100g Margarine
80g Shredded coconut
20g almond powder
50g flour
70g caster sugar
2tbsp almond milk
Method:
Cream your margarine and sugar together
Add all powders
Add milk
Put your coconut frangipane in a piping bag
Add your cream on top of the pastry and smooth it out
Bake for 20mn at 180
PASSION FRUIT CURD
Ingredients
500g Passion fruit juice
6 passion fruit
60g Cornflour
120g sugar
30g margarine
Method:
Bring the juice and fruit seeds to boil
On the side mix the cornflour and sugar together
Pour a tiny amount of the boiling liquid in the powder and mix until all combined
Pour back into the pan and mix on medium heat for 2mn
Take off the heat and mix the margarine in
Pour the curd on top of the cool tart
Leave to cool
AQUAFABA MERINGUE
Ingredients
1 can of chickpea liquid
150g caster sugar
2 tsp cream of tartar
Method:
Pour the liquid from the chickpeas into a pan and reduce until it becomes thicker (5mn at high heat) consistency
Pour your reduced liquid into a bowl and whip until it peaks and holds together
Add the sugar and cream of tartar gradually until all combined
The meringue is ready when shiny, solid and no grain of sugar is visible
Pipe onto the tart and torch with a blowtorch
