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Vegan lemon meringue tartlet

Vegan lemon meringue tartlet

AVERAGE

60 Preparation time

15-20 + 3 hours of rest Cooking time

For 4 persons

For the lime gel:

50g of lime juice

25g of water

25g of sugar

1.5g of agar-agar

For the lemon cream:

100g of organic lemon juice

zest of an organic lemon

25g of sugar

30g of water

8g of yellow Yumgo

7g of cornstarch

50g of margarine

For the hazelnut financier batter:

100g of yogurt

50g of icing sugar

30g of oil

50g of flour

60g hazelnut powder

1 pinch of salt

3g of baking powder

For the Yumgo meringue:

6g of white Yumgo

35g of water

10g of lemon juice

25g of sugar

25g of icing sugar

For decoration:

lime zest

basil or agastache shoots

6g
from Yumgo White Powder 72g
or
8g
from Yumgo Yellow Powder 72g
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Preparation

Discover the lemon meringue tartlet revisited by Corentin Crutzen founder d'Oxalis, the first plant-based cooking school in Belgium. A refined and modern creation, 100% egg-free thanks to Yumgo which combines pastry precision and plant-based indulgence.

Preparation :

  • Prepare the lime gel:
  1. In a saucepan, mix all the ingredients and bring to a boil.
  2. Pour into a shallow dish in a thin layer and let cool to room temperature before putting in the fridge for one hour.
  3. Cut the jelly into small pieces and blend until you obtain a creamy gel texture. Transfer to a baby bottle and refrigerate.
  • Prepare the lemon cream:
  1. Zest one lemon and squeeze the juice from the others. Place the zest and juice in a saucepan. Add the sugar and heat over medium heat.
  2. Meanwhile, mix the yellow Yumgo with the cornstarch and water.
  3. When the mixture is almost boiling, add the Yumgo mixture to the liquid while whisking. Bring to a boil.
  4. Remove from heat, add the margarine cut into pieces, and emulsify using an immersion blender. Transfer to a dish, cover with cling film, pressing it directly onto the surface, and refrigerate for at least two hours to allow the cream to cool.
  5. Once chilled, whip the cold lemon cream to soften it. Transfer it to a piping bag fitted with a round nozzle.
  • Prepare the financier batter:
  1. In a bowl, mix the yogurt and sugar.
  2. Add the oil, flour, hazelnut powder, salt, and baking powder. Mix until you have a smooth batter.
  3. Grease the Maé Innovation Easy Tart Finger molds and pour the batter into them.
  4. Bake for 10-15 minutes at 180°C (350°F).
  • Prepare the meringue with white Yumgo:
  1. Mix the white Yumgo with the water and lemon juice. Emulsify with an immersion blender.
  2. Using an electric mixer, whip the egg whites at full speed.
  3. When the texture starts to become firm, add the powdered sugar and continue whisking until a firm texture is achieved.
  4. Finally, gently fold in the icing sugar in several additions with a spatula, then continue whisking until the meringue forms stiff peaks. Fill a piping bag fitted with a St. Honoré or fluted nozzle with the meringue.

Dressage:

  1. Pour the lemon cream into the "financier" tartlet bases.
  2. Pipe the meringue attractively on top using a piping bag.
  3. Brown the meringue for a few seconds using a blowtorch.
  4. Next, pipe dots of lime gel and decorate with lime zest and basil or agastache shoots.
Download the recipe
Tartelette au citron meringuée végétale sans oeufs - gros plan
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