Step 1

Add all crust ingredients to a food processor and pulse until the mixture comes together.

Step 2

Press crust into a 9" tart pan with a removable bottom and place in freezer while you make the ganache.

Step 3

In a small saucepan, heat coconut milk over medium heat until very hot, but not boiling. Pour over chopped chocolate in a heat-safe bowl and let sit for 2 minutes to allow the chocolate to melt.

Step 4

After a few minutes, whisk well until completely smooth. If the milk wasn't hot enough and the chocolate isn't completely melted, you can pop in the microwave for 10-20 seconds.

Step 5

Pour chocolate ganache into crust and return to freezer to set. The filling takes about an hour to set, so wait to start the meringue until it's solid as you cannot top the tart if it's not set.

Step 6

To make the meringue, add the aquafaba to the bowl of a stand mixer fitted with the whisk attachment (or use a hand mixer). Beat at medium-high speed for 4-5 minutes.

Step 7

For the first minute or two, the mixture will look frothy but won't have much volume, so continue mixing until soft peaks form.

Step 8

Once you see soft peaks, add in the cream of tartar and continue mixing for a few more minutes at medium-high speed until it starts to thicken up. Slowly add in the sugar while the meringue is mixing. Add one spoonful at a time, allowing time for it to fully incorporate before adding in the next spoonful.

Step 9

Once the sugar is fully incorporated, add in the xanthan gum (if using) and the vanilla extract. Continue mixing just until the meringue forms stiff peaks. If you turn the bowl upside down, the meringue shouldn't move at all.

Step 10

You can either use a piping bag to pipe the meringue on the tart, or spread with a spatula, forming soft peaks. Lightly toast the meringue using a culinary blow torch. Serve immediately or refrigerate or freeze until ready to serve.