Method

• 1.
  To make the pastry, place flour, Nuttelex and sugar in a bowl. Using your fingers, rub together until resembling coarse breadcrumbs. Add milk and stir until combined. Transfer to a floured work surface and press into a flat disc. Enclose in plastic wrap and chill for 30 minutes.

• 2.
  Grease a 25cm round, fluted, loosebased tart pan.
• 3.
  On a lightly floured work surface, roll out pastry to 4mm thick. Transfer to tart pan and press into base and side. Trim excess pastry and chill for 30 minutes.
• 4.
  Preheat the oven to 180°C.
• 5.
  Line tart base with baking paper and pastry weights. Bake for 15 minutes or until golden. Remove pastry weights and baking paper, and return to the oven for a further 15 minutes or until golden and dry.
• 6.
  Reduce the oven to 160°C.
• 7.
  For the limoncello and basil filling, place tofu on a plate lined with a sheet of paper towel. Top with another sheet of paper towel and a plate, and weigh down with a can. Stand for 15 minutes to press out excess moisture. Transfer drained tofu to a food processor and whiz until smooth. Add sugar and whiz until well combined, then add lemon zest and juice, limoncello, basil, flour and cornflour, and whiz until well combined.
• 8.
  Pour the filling over pastry base and bake for 50 minutes or until firm with a slight wobble in the centre. Remove from oven and stand for 45 minutes or until completely cooled, then chill until cold.
• 9.
  For the meringue, place chickpea liquid, citric acid and a pinch of salt flakes in a stand mixer fitted with the whisk attachment and whisk to stiff peaks. Gradually add sugar, 1 tbs at a time, whisking until all sugar is dissolved and meringue is thick and glossy (about 8 minutes). Spread meringue over tart and use kitchen blowtorch to caramelise. Serve immediately