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40minutes
Let the chickpeas soak overnight.
Drain, add water again, heat in a pressure cooker for 5 minutes, and save the broth.
Put flour, maple syrup, and oil in a bowl, mix them, spread them into a tart shape, make holes with a fork, and bake in an oven at 180 ° C for 20 minutes.
Put soy milk, maple syrup, tapioca starch, powdered agar, lemon zest, lemon juice, and turmeric in a pan, heat, stir until thickened, and pour over the base.
Grind millet sugar into powder with a blender, put the broth of beans from 1 in a bowl, and whisk. Add vinegar on the way, and when it foams to some extent, add sugar in several portions. Add vanilla extract as well.
Put it in a piping bag and squeeze it over the filling.
Chickpeas use broth. After heating in a pressure cooker, weigh the broth and set it aside.
For the oil, prepare your favorite vegetable oil.
Lemon uses skin and fruit juice, respectively.
The cream in the pan is constantly stirred and heated to avoid burning.
In the video, I'm trying to burn the meringue with a burner, but it's not successful.
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