Vegan Meringue Raspberry Tarts

These Vegan Meringue Raspberry Tarts are a delightful combination of sweet, tart, and airy meringue with the freshness of raspberries, all nestled in a flaky vegan pie crust. Perfect for a light and elegant dessert

Ingredients:

• 1 1/2 cups aquafaba liquid from canned chickpeas
• 1/2 teaspoon cream of tartar
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries
• 1 pre-made vegan pie crust store-bought or homemade

Instructions:

Preheat your oven to 200C 400F

In a large mixing bowl, beat the aquafaba and cream of tartar with an electric mixer on high speed until stiff peaks form

Gradually add the sugar, 1 tablespoon at a time, while continuing to beat until the mixture becomes glossy and holds stiff peaks

This might take about 10-15 minutes

Beat in the vanilla extract until well combined

Gently fold in the fresh raspberries into the meringue mixture

Spoon the raspberry meringue mixture into the pre-made vegan pie crust, spreading it evenly

Bake in the preheated oven for 20-25 minutes, or until the meringue is lightly golden on top

Remove from the oven and let it cool completely before serving

Once cooled, slice the tart into portions and serve