No-Bake Chocolate Tart with Vegan Meringue
Having chickpeas for dinner? Don’t pour the liquid down the sink because it’s perfect for making vegan meringues! If you’re planning on baking something decadent this weekend, put your aquafaba to good use with this no-bake chocolate tart topped with fluffy vegan meringue and raspberries.
The water in your chickpea can is called aquafaba. When whipped, it foams and expands into a pillowy mass that looks and tastes just like meringue. Waste not, want not!
Total Time: 5 hours
Prep Time: 4 hours
Cook Time: 1 hour
Servings: 8
Rating:
Total Time: 5 hours
Servings: 8
Ingredients
Method
Ingredients
(Servings: 8)
- Biscuit Base
- 0.25 0.25 packs Oreos
- 0.5 0.5 Tbsp melted coconut oil
- Vegan meringue
- 7.5 7.5 ml aquafaba
- 0.03125 0.03125 tsp lemon juice
- 0.0625 0.0625 tsp vanilla extract
- 0.375 0.375 Tbsp icing sugar
- Vegan chocolate mousse
- 25 25 g dark chocolate, melted
- 18.75 18.75 g the thick creamy part of a tin of coconut milk. Top tip: Make sure your coconut milk is separated by keeping the tin in the fridge overnight, or freeze it for 45 minutes if you're short on time
- Toppings
- 0.375 0.375 Tbsp icing sugar
- Raspberries and strawberries to serve, optional
Method
Let’s start with the biscuit base.
- With a food processor or a sandwich bag and rolling pin, crush the oreos into fine crumbs.
- Mix with the melted coconut oil, and tip it all into a 18cm fluted tart tin.
- Using the flat bottom of a glass press the crumb mixture into the base and sides to form your tart crust. Place in the fridge for one hour to set.
Next up, your vegan meringue.
- In the bowl of a stand mixer, or with an electric whisk, beat the aquafaba and lemon juice for 6 minutes until it forms stiff peaks.
Tip: If you turn the bowl upside down, the mixture shouldn’t move a millimetre!
- Pour in the vanilla, and beat for a further minute.
- Add a heaped tablespoon of the icing sugar to the aquafaba, and beat until combined.
- Scoop half the aquafaba mousse into another bowl (be gentle so you don’t knock all the air off).
- With one half of your aquafaba, add the rest of the icing sugar 1 tablespoon at a time until completely combined. Cover and put to one side.
That’s your vegan meringue topping! Let’s finish off that chocolate tart filling.
- If you haven’t yet, let the chocolate cool until you can handle it easily. Once cooled, mix it with the coconut cream.
- Once fully combined, carefully fold in the half of aquafaba you set aside (not your meringue!).
- Pour the mixture into your tart crust and chill in the fridge until it’s set. This should take about an hour.
All set? Time to decorate!
- Once the filling has set, dollop the meringue aquafaba on top, and create waves and peaks with the back of a spoon. If you have a kitchen blowtorch gently toast the outside of the meringue.
- Add some berries, et voilà! A gorgeous, decadent vegan tart.
- Keep it in the fridge, and serve within 4 hours.
