Lemon Meringue Tart/ 檸檬蛋白撻

今次的純素蛋白檸檬撻, 對我來說是一個小實驗 －實驗在, 一直我對純素蛋白霜製作方法的迷思終於解開了！

原來真的可以用罐頭鷹嘴豆內的汁液, 去取代蛋白！整個打發的過程中, 絕對跟一般蛋白沒啥分別, 一樣慢慢的變得濃稠, 然後看見紋路, 再慢慢企身成形～在加了糖霜後, 吃起來真的居分不出！純素蛋白霜原來不是夢, 看著製成品真的有種莫名的感動 ~~~~~~

Preparation time: 1 hr
Cooking time: 30 mins

Ingredients (約做 6x 3" 檸檬撻)
撻底
中筋麵粉 150g
杏仁粉 20g
楓糖漿 50g
油 50g (用自己喜歡的植物油吧)

檸檬吉士醬

豆奶 200ml
楓糖漿 40g
片粟粉/ 粟粉 20g
寒天粉 1 tsp (非素食者, 可使用1.5 tsp 魚膠粉)
檸檬 2個 - 2個取檸檬汁, 1個取檸檬皮
鹽1/4 tsp

純素蛋白霜
鷹嘴豆汁液 100ml, 取自鷹嘴豆罐頭

糖霜 70g
塔塔粉 1/4 tsp, 或以醋1/2 tsp代替
雲呢嗱香油 1 tsp

Ingredients (Makes 6x 3" tarts)
Tart crust
150g pastry flour

20g almond meal

50g maple syrup

50g oil of your choice

Lemon custard filling

200ml soy milk

40g maple syrup

20g tapioca starch

1 tsp agar powder, or sub with 1.5 tsp gelatin for non-vegan option
2 lemons - get juice from 2 lemons; and zest from 1 lemon

1/4 tsp salt

Vegan meringue

100ml chickpea juice, from chickpea can

70g powdered sugar

1/4 tsp cream of tartar or 1/2 tsp vinegar

1 tsp vanilla extract

Direction
1/ 焗爐預熱於攝氏180度
2/ 先預備撻底。將所有粉類材料過篩, 放到大碗內; 加入楓糖漿及油, 混合及搓成麵團
3/ 取出麵糰, 在工作桌及麵棍上灑點麵粉, 平均地將麵糰滾至大概4mm厚
4/ 將麵糰放於撻模或鬆餅模內, 小心去掉撻模邊緣多餘的粉糰; 用手輕輕將麵糰向底部及側面按壓, 將撻邊口位整理至平整
5/ 以小叉子在撻底刺一些小孔, 上面放一些豆, 用以壓實底部防止遇熱時會澎漲至突起; 入爐於攝氏180度焗15分鐘至呈少許金黃色, 取出並放涼
6/ 預備檸檬吉士醬。將所有材料倒入平底鍋, 以中火加熱至滾。一直以木勺攪拌直至質感變得濃稠, 而顏色亦開始變得微黃。要確保全部粉狀材料都完全融掉, 沒有起粒粒, 離火
7/ 將檸檬皮從吉士醬中取出, 並冷卻至室溫。將吉士醬以匙勺放入撻皮內, 填滿至於邊位預留5mm
8/ 預備純素蛋白霜。於一大碗內, 倒入鷹嘴豆汁液, 塔塔粉/ 醋及一半的糖霜份量, 以電動打蛋器中速打發。當泡泡開始要變得微細時, 將剩餘的糖霜及雲呢嗱香油都加進去, 一直打發至呈明顯紋路及變得企身
9/ 快要大功告成了～將蛋白霜放入唧袋, 配以大圓形唧咀, 小心地將蛋白霜擠在檸檬撻上作裝飾！放進雪櫃冷卻2小時後就可以進食囉～:)

Direction
1/ Preheat oven at 180 degree Celcius.
2/ Prepare Tart crust. Sifted all flour together into mixing bowl, add maple syrup and oil, combine and kneel as dough.
3/ Remove dough from mixing bowl. Dust flour onto surface and rolling pin, and put dough on it. Roll the dough for about 4mm thickness.
4/ Cut the dough into circle shape, and move to tart pan/ muffin pan. Remove any excess dough on the edges. Gently press the dough down to the bottom and sides, and close the edges with a smooth and level surface
5/ With a fork pin some holes at the bottom part of the tart, and put some beans or light weight onto it, to avoid the bottom part raising up upon heated. Bake at 180 degress Celcius at 15 mins, until you see the tart crust turned into golden brown slightly. Remove and cool on rack.
6/ Prepare Lemon custard filling. In a sauce pan put all ingredient in medium heat. Keep stirring it until it became thicken, and turn yellowish. Make sure all powder are dissolved, remove from heat.
7/ Pick the lemon zest out from the filling mixture and let it cool a bit. Spoon the filling into tart crusts, keep 5mm away from the edge.
8/ Prepare Vegan meringue. In a large mixing bowl, pour in chickpea juice from can, add cream of tartar/ vinegar and half of the powdered sugar, beat in medium speed with electric mixer. Once less bubbles are coming out, add the remaining powdered sugar and vanilla extract. Keep beating until it forms stiff peaks.
9/ It's time to complete:) With piping bag, and tip in large circle, decorate the lemon tart with meringue! Chill in fridge for 2 hours and ready to serve :)

Tips
平時在街賣的檸檬撻, 顏色之所以這麼黃, 都是因為加了不少牛油作調色。因著健康的原故我的食譜就沒有加囉, 但如果是要追求顏色, 可加入2 tbsp 植物油。
You may wonder the lemon custard look not too yellowish in here. To get the nice color you may add 2 tbsp margarine into the lemon mixing, but not suggest for health concern. 

Adapted from Peaceful Cuisine's Lemon Meringue Tart (Vegan)

Related Items Afternoon Tea Classy Dessert French Pastry Pastry Something Sweet Tart vegan vegetarian