Raise your hands if you’re obsessed with Biscoff spread?!?! I know I am!
I am very fond of the classic lemon meringue pie and this is the naughty chocolately Biscoff younger brother of meringue pies! This recipe is insanely indulgent and perfect for anyone with a sweet tooth.
This recipe only has 7 ingredients and can be whipped up in a few hours! This would make a perfect showstopper dessert for any occasion.
The crust and meringue for this recipe are a simplified version of my lemon meringue recipe which you can find here – the crust is a shop-bought ready to roll pastry and the meringue is a French method. French method means that sugar is directly added to the whipped meringue. This differs from the Swiss and Italian methods which consist of dissolving sugar into the aquafaba and pouring hot sugar into the meringue, respectively.
The French method is objectively a lot easier as it takes less time and less tools. This does come at a price; the meringue is not as stable as the other methods.
If you are making this dessert for a really special occasion and you want towers and towers of stable, luscious meringue then I would recommend the Italian method found in my other meringue pie recipes!
Recipe notes:
For this recipe I’ve suggested to use ready rolled vegan short crust pastry but if you prefer to make your own crust please refer to the shortcrust recipe here!
Furthermore, if you’ve been drawn to this recipe but for some crazy reason you don’t like Biscoff spread then feel free to substitute any similar spreads such as vegan Nutella or smooth peanut butter.
One last note – for this recipe I have been using Elmlea’s new plant-based “double cream” which whips up exceptionally well. If you have access to this you’ll notice how this ingredient almost produces a mousse like texture with the Biscoff spread which is absolutely divine!
As this is a relatively new UK-based product, you may not have access to it and in that case I would recommend coconut cream or any other plant-based cream!
For this recipe you will need:
- Stand mixer/electric whisk
- Baking beads (or dry rice/lentils)
- Small/medium pie dish
Biscoff Meringue Pie
Biscoff Meringue Pie: a creamy, indulgent biscoff filling topped with chocolate ganache and vegan torched meringue. All on top of a flaky, delicious pie crust to balance out all the sweetness.
Ingredients
- 1 ready rolled sheet of short crust pastry
- 400g Lotus Biscoff spread (smooth)
- 270ml plant-based double cream (Elmlea) or 1 can of coconut milk chilled overnight
- pinch of salt
- 100g chocolate
- 100ml plant-based cream/coconut cream
- 150ml aquafaba, reduced* see recipe instructions (~2 cans of chickpeas)
- 250g icing sugar
- 1/4tsp cream of tartar
Directions
- Step 1 Do the following two steps in advance:
- Step 2 If you’re using coconut cream, leave the can of coconut milk in the fridge overnight for the cream to separate from the liquid.
- Step 3 Pour the cans of chickpeas through a sieve to collect 300ml of aquafaba. Place in this in a pot on low-medium heat for 15 minutes. We are aiming to reduce to 150ml. Take off the heat and leave to cool in the fridge for at least 1 hour.
- Step 4 Pre-heat the oven to 200C.
- Step 5 Flour a clean kitchen surface and roll out the sheet of short crust pastry.
- Step 6 Cut out a circle with a diameter 2cm larger than the pie dish.
- Step 7 Lightly butter the pie dish and then place the pastry on top. Crimp the edges and cut off any excess. Poke a few holes with a fork and leave it in the freezer for 15 minutes.
- Step 8 Take the dish out of the freezer and place baking parchment on top with baking beads (or dry rice/lentils) to weigh down the pastry.
- Step 9 Blind bake the pastry for 15 minutes. Take it out after 15 minutes and remove the parchment and beads. Bake for another 10 minutes until golden brown.
- Step 10 Leave the piecrust to chill for 1 hour.
- Step 11 Place the chilled plant cream in a cold stand mixer and whip on high for 5 minutes. Add the pinch of salt.
- Step 12 Add the biscoff spread 1 spoon at a time until full incorporated. Pour into the tart shell and smooth it out with an offset spatula or knife.
- Step 13 Chocolate ganache layer: heat the plant cream in the microwave for 30 seconds. Pour over the chopped chocolates and leave to melt for 5 minutes.
- Step 14 Pour the chocolate ganache over the biscoff filling. Leave in the fridge to chill for 15 minutes.
- Step 15 Take the 150ml aquafaba out of the fridge and place in the (clean) stand mixer with the cream of tartar. Whip on medium-high for 10 minutes or until soft peaks.
- Step 16 Start spooning in the icing sugar into the meringue. Whip up for a further 5 minutes until stiff peaks.
- Step 17 Pipe the meringue onto the chilled pie filling. Use a spoon to create waves/peaks. Use a handheld blowtorch to torch the meringue. Serve!
