Matthew Kenney’s Vegan Lemon Meringue Tart & Sable Recipe
Vegan Lemon Meringue Tart & Sable Recipe by Matthew Kenney.
US chef, restaurateur and global plant-based dining pioneer, Matthew Kenney has shared his delightful Vegan Lemon Meringue Tart with Sable Recipe.
Vegan Sable Breton Base
- 500 olive oil
- 150 cocoa butter
- 640 muscovado sugar 12 salt
- 1365 flour
- 14 baking soda
- 245 almond powder 150 g mashed bananas
Melt cocoa butter unto 36 degree and add olive oil and mix well and keep in chiller overnight . following day , add salt and sugar and flour and the rest to make a dough . bake at 150 degree for 15 mins
Vegan Lemon Cream
- 2 1/2 cup. raw cashews, soaked overnight (or soak 1-2 hours in freshly boiled water)
- 1/2 cup. full fat coconut milk
- Zest of 3 lemons
- 2 cup lemon juice
- 1/3 cup pure maple syrup
- 1/4 cup melted coconut oil
- 1/4 tsp salt
Place oil, and salt into a high-powered blender. Blend, scraping down the sides as needed, until creamy. Pour this mixture into the cooled crust, spreading evenly with a spatula. Refrigerate 2 hours or until set.
- 1000 nappage glaze
- 200 mango glaze
- 400 chickpea juice
- 400 sugar
Whip it up until fluffy and pipe and dehydrate for overnight.