Vegan pistachio and lemon curd mille feuille with raspberries and toasted meringue – Food & Home Mag
Easy, delicious, and bursting with holiday cheer, this vegan pistachio and lemon curd mille feuille with raspberries and toasted meringue has it all!
Ingredients
- <h3>Vegan lemon curd</h3>
- 60ml (4 tbsp) cornflour
- 125ml (½ cup) coconut milk
- 375ml (1½ cups) fresh lemon juice
- 90ml castor sugar
- zest of 2 lemons
- drop yellow food colouring (optional)
- <h3>Pastry</h3>
- 400g frozen store-bought puff pastry, defrosted (Today’s puff pastry is vegan-friendly)
- cake flour, to roll
- icing sugar, to dust
- <h3>Vegan meringue</h3>
- 180ml (¾ cup) chickpea brine (from 1 tin)
- 2 pinches (¼ tsp) cream of tartar
- 2 pinches (¼ tsp) vanilla extract
- 125ml (½ cup) icing sugar, sieved
- <h3>To serve</h3>
- 200g raspberry jam
- 200g fresh raspberries, to garnish
- 100g pistachios, chopped
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