@mum_im_hungry_'s Rose & Cardamom Meringue Pie

Try this completely vegan Rose and Cardamom Meringue Pie recipe by @mum_im_hungry_ for the perfect treat to bake for tea!

Prep time: 120 Minutes

Normal

Serves 8

Pastry Case:

Cardamom Layer:

Rose Layer:

Meringue Layer:

Pastry Case:

Pre-heat oven to 190℃ and grease 8" round pastry tin with Stork spread.
In a large bowl, combine the crushed digestives, flour and Stork (you can combine by hand or in a mixer).
Add the ice cold water bit by bit until your dough comes together.
Line the tin with the dough, greaseproof paper and baking beans (if you don't have these, tin foil crushed into balls works well too) and bake for 20 mins, then without the baking beans for a further 20 mins.
Set aside to cool while you work on the fillings.

Cardamom Layer:

In a pan whisk together the milk, cardamom powder, sugar, Cardamom Spice Drops and agar powder.
On a medium heat whisk until the sugar and agar have dissolved.
Once boiling, take off the heat and stir in the white chocolate until combined.
Let cool slightly (but not enough that it starts to set) and pour into the pastry case.

Rose Layer:

In a pan, whisk together the water, rose syrup, Rose Spice Drops, agar powder and heat on a medium heat until the agar dissolves.
Leave to cool slightly and add the gold glitter and pour into the pastry case on top of the cardamom layer.
Sprinkle on the rose petals and leave to set.

Meringue Layer:

Measure out 75ml of Oggs aquafaba and start whipping on a medium setting using a stand mixer.
Once soft peaks begin to form, add the cream of tartar and whip for a further minute.
Slowly add the sugar, 1 tbsp at a time until fully combined and stiff peaks have formed.
Pipe the meringue on the pie and blowtorch to get a charred effect.
Adorn with crushed apple powder by crushing the apple crisps and sprinkling on top.

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