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Moringa Meringue



  • 100g Vegan butter
  • 250g pastry flour
  • 100g powdered sugar
  • 60g water + 15g egg replacer
  • Pinch of tartar


  • 1 teaspoon blackberry jam per tartlet (brand: vandererfven)
  • 125g Vegan cheese (brand: Nutty Bay - cashew delight tomato & basil of (Belgian brand) OR thick coconut yoghurt
  • 100g aquafaba (liquid from chickpeas)
  • Pinch of sea salt
  • 200g granulated sugar (s1)
  • 4g moringa

 Moringa meringue



Preheat the oven to 185 degrees Celsius.

Add everything in a mixing bowl and mix the ingredients for about 5 minutes in a kneading machine (we use kenwood on low setting, but can be done with any kneading machine). The gluten from the flour will start to activate the egg whites.

Let it rest for an hour in the refrigerator. Take the mixture out and dust your work table with some flour. Roll out the dough with a rolling pin to 2 mm thickness.

Butter a pie tin and place the dough in it. Press it gently and prick a few holes in the dough with a fork. Place a second cake tin on top and bake in the oven for about 9 minutes. Let it cool down and put the jam in the tartlet. Put the jam in the microwave for a few minutes (we know, don't tell ☺️ ).

Put a layer of the vegan cheese in the tartlet using a piping bag or a spoon.


For the Moringa Meringue:

Add the liquid from the chickpeas, along with the sea salt, granulated sugar and moringa into a mixing bowl and beat for 6-7 minutes. Beat very lightly and place the mixture in a piping bag. Pipe onto the cheese cream.

Finish with edible flowers, zest of lime and moringa powder.
Serve with coffee or House of Moringa tea.