Prep Ahead:

1. The day before or a few hours before, boil the aquafaba (liquid from canned chickpeas) down to half (1 cup to 1/2 cup). Cool completely in the fridge in a sealed jar. This helps stabilize the meringue.

Make the Mini Pistachio Pie Crusts

1. Preheat oven to 350°F / 175°C. Grease 6 mini tart tins.
2. Toast pistachios on a baking sheet for 5 minutes until fragrant. Let cool.
3. In a food processor, grind oats and salt into a fine flour.
4. Add toasted pistachios and pulse until coarsely ground.
5. Add buckwheat flour, vanilla, and almond extract. Pulse to combine.
6. Add maple syrup and oil. Pulse until a sticky dough forms.
7. Press dough into tart tins, pushing up the sides. Prick the bottoms with a fork.
8. Bake for 12–16 minutes until golden. Cool completely in tins. Place on a tray that fits your fridge.

Make the Pistachio White Chocolate Ganache

1. Place chopped white chocolate in a heatproof bowl.
2. In a small pot, heat cream and butter until melted and steaming (not boiling).
3. Pour over white chocolate. Add pistachio butter and matcha if using.
4. Let sit 1–2 minutes, then whisk until smooth.
5. Divide ganache into cooled tart crusts. A cookie scoop works well.
6. Chill in fridge for 30 minutes or 15 minutes in freezer until set but soft.
7. Press fresh raspberries gently into the ganache and chill again until firm.

Prepare the Raspberry Meringue

1. Ensure all equipment is grease-free (clean with hot soapy water and wipe down with vinegar or lemon juice).
2. Blitz freeze-dried raspberries into powder and sieve to remove seeds.
3. Mix xanthan gum with sugar.
4. In a stand mixer or using a hand mixer, add chilled aquafaba, cream of tartar or lemon juice, and salt.
5. Beat until soft peaks form (this takes longer than egg whites).
6. Slowly stream in the sugar-xanthan gum mix while whisking on low speed.
7. Add vanilla extract and raspberry powder, mixing gently.
8. Whip until glossy, stiff peaks form. You should be able to slice through it with a knife.

Assemble the Pies

1. Carefully remove tarts from their tins once firm.
2. Scoop or pipe raspberry meringue on top, swirling to form soft peaks.
3. Optional: Lightly torch the tops for a toasted finish.
4. Garnish with a fresh raspberry and chopped pistachios.