The Day Before Serving:

• Separate your eggs and store your egg whites in a lidded container in the fridge so they are cool when you’re ready to whip.
• Ideally, make both the crust and ganache the day before to give them a chance to firm up in the fridge. Though in a pinch, about three hours of cooling time will suffice.

No Bake Biscoff Crust

• Start by greasing your mini tart pans with a bit of oil. I found that using butter makes the crust stick more, while oil helps them slide off very easily.
• Melt the butter and let it cool a little.
• Using the blades in your food processor, crush the Biscoff biscuits into fine crumbs.
• Drizzle the butter over the crumbs and process until well incorporated.
• Divide the cookie crumb base between your tartlet tins and spread it out (about 2 heaped tablespoons per pan)
• Using your hands or the bottom of a flat measuring cup, firmly press it flat and slightly up the sides.
• Let them cool and firm up in the fridge while you make the filling
• Protein Cashew Ganache
• Boil a kettle and soak your cashews in the hot water for at least 10 minutes. Drain.
• If you have a Vitamix, you could skip this step. I still do it, though, as I feel the results are ever so slightly smoother.
• In a microwave-safe container, mix the plant milk, chocolate, salt, and instant espresso (if using).
• Microwave for about two minutes, or until the chocolate begins to melt into the milk.
• Whisk or stir with a silicone spatula until the melted chocolate is fully incorporated into the milk.
• Add the drained cashews, chocolate milk, protein powder, and if using, Amaretto, to your blender.
• Blend until you have a perfectly smooth and shiny ganache.
• Have a taste, purr, and perhaps consider just making chocolate mousse from this.
• Scoop the ganache onto the Biscoff cookie bases.
• Leave to cool and set for at least 3 hours, ideally overnight.

Fluffy Meringue

• Get your egg whites out of the fridge and gather the remaining ingredients.
• Pour the egg whites into a bowl, then add the salt and cream of tartar.
• Whisk until you achieve soft peaks, then add the vanilla extract.
• Then, while still whisking, slowly pour in your sugar.
• Continue until you have stiff peaks and the sugar is completely dissolved. To test, rub a little meringue between your fingers; once it feels completely smooth without any sugar grains, it’s ready.

Assemble and Caramelise

• Now get the mini tartlets with the cashew ganache out of their tins, because it will be very tricky once the meringue is on top. (Have a wild guess how I know…)
• Gently push from below with one hand, to loosen the bottom and sides, hold the tartlet with one hand while you put the rim to one side. Then slide a fingernail (works best I found) or a very small palette knife between the crust and the bottom and gently slide them onto a plate. They should be sturdy enough, thanks to the combined holding powder of cooled crust and ganache, so you can handle them gently.
• Top the pies with the meringue and create a few decorative swirls with a spatula or spoon
• Ensure your pie platter and surroundings are fireproof (I used a metal tray, just in case).
• Use a kitchen torch to caramelise the peaks of your meringue.
• Enjoy your incredibly fluffy and creamy No Bake Mini S’mores pies!