Pistachio Lemon Tuiles [Vegan]

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To be frank, these pistachio lemon tuiles are very simple to make but they are fiddley when it comes to shaping them. They have an extremely short window to shape them in before they cool down too much and snap if you dare roll them. Have everything ready to go before you take them out of the oven. As long as you prep properly, these are light yet decadent and beyond gorgeous to look at.

Pistachio Lemon Tuiles [Vegan]

Serves

Cook Time

Ingredients

For the Lemon Cream:

1 1/2 cups cashews, soaked in water overnight or for at least 4 hours, drained
1 1/2 lemons, zested
1 lemon juiced
Pinch salt
1/4 cup and 1 tablespoon maple syrup

For the Pistachio Tuiles:

1/2 cup unsalted pistachios
5 tablespoons whole wheat flour
2 tablespoons arrowroot powder
2 tablespoons vegetable oil
1/4 cup rice malt syrup
1/4 cup maple syrup

Preparation

To Make the Lemon Cream:

Combine everything in a high-powered food processor or blender and blend until it’s smooth and creamy. Transfer to a bowl, cover and place in the refrigerator to chill while you make the tuiles.

To Make the Tuiles:

Preheat the oven to 350°F fan forced. Place the pistachios on a lined baking tray and roast in the oven for 7 mins. Remove and leave to cool slightly.
Transfer to a food processor and pulse to coarsely chop. There should be a mix of sizes ranging from powder to small chunks of nuts. Pour chopped pistachios into a medium bowl, add the flour and arrowroot powder. Mix to combine.
In a seperate small mixing bowl combine the oil, rice malt syrup and maple syrup. Stir into the dry ingredients. Leave for 15 minutes to thicken.
Meanwhile line two baking trays with grease proof paper. You’ll only be placing one tray at a time in the oven so when one comes out place the second one in. This is because the time in which you can shape the tuiles is very small so you have to work fast with small batches. Have 5 cannoli tubes or cone shaped tubes at the ready. (See notes if you don’t own these.)
Drop teaspoon sized mixture onto the lined baking trays. Only five cookies to a sheet, one in each corner and one in the middle. They spread a lot. Bake 1 tray at a time for 10 minutes. They should be golden brown, thin and bubbly.
Remove from oven and leave to cool on tray for 30 seconds. Working quickly (because they hardened very quickly) remove tuiles from the baking tray using a thspatulalar and shape around the moulds. Continue cooking and shaping until all the batter has been used.
Once tuiles completely cool pipe the lemon cream into the centers. Squeeze a little extra lemon juice onto the cream, sprinkle with chopped pistachios and dust with icing sugar. Serve.

Notes

Helpful tip: If you don’t own a cannoli or cone shaped tube that’s alright! Cut 5 square pieces from grease proof paper, roll them into a cone, and staple them in place. Then stuff the insides with tissue so they won't crush when shaping the tuile around them. Easy hack!

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AUTHOR & RECIPE DETAILS

Simple, great-tasting desserts that are perfect for sharing. I am the recipe creator, photographer, blog writer and publisher for my site. I'm passionate about veganism, food, and health so I have chosen to bake using healthy ingredients because I believe that you should be able to eat everything guilt free! My aim is simple, to create great tasting vegan desserts that you can replicate and serve to your friends and family.