Lemon Tarts
[Vegan, Gluten-Free]

For the Crust:

1. Line your pans with parchment paper. Brush the bottom with oil first to help the paper stick on.
2. Measure 5 tablespoons or mini ice cream scoops of the mixture per tart.
3. While wearing surgical gloves, press down the mixture until perfectly flat. Create a rim and remove the overlapping crumbs.
4. Press down to make the edge smooth. If you don’t have gloves, you can use plastic wrap.
5. Preheat oven to 350°F.
6. Place a small piece of parchment paper in the center of each tart and fill with beans or baking pie beads.
7. Bake for 15 minutes.
8. When ready, let it cool down for at least 30 minutes before you fill them with custard.

For the Lemon Custard:

1. Mix all the ingredients except lemon juice and whisk well.
2. Bring it to a boil, whisk again and take it off the heat.
3. Add lemon juice and whisk thoroughly.
4. Transfer the custard to a measuring pitcher and fill your tarts.
5. Place them into a refrigerator for 8 hours or overnight.

For the Meringue:

1. In a small bowl, mix cream of tartar with Swerve sweetener and set aside.
2. Pour aquafaba into a large bowl or standing mixer and whisk full speed util thick and fluffy. It takes about 10 to 15 minutes.
3. Gradually start adding the sweetener mixture measuring about ¼ cup each time and continue whisking.
4. Add vanilla powder at the end and whisk couple minutes longer.
5. Remove your tarts from the pans. It should be easy, by pushing the bottom upwards.
6. Fill your piping bag and decorate each tart.
7. By using butane torch, lightly toast meringue on your tarts.
8. You may decorate with slices of lemon and mint leaves.