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Mini meringue tarts


Mini meringue tarts

Ingredients 11
Servings 12
Time 2 hours

Ingredients

  • 2
    eggs
  • 2
    egg yolks (save whites for meringue)
  • 100
    g
    sugar
  • Zest and juice from 2 lemons
  • 125
    g
    butter, softened
  • 100
    g
    icing sugar
  • 3
    ml
    vanilla essence
  • Pinch of salt
  • 120
    g
    cake wheat flour
  • 2
    egg whites
  • 100
    g
    castor Sugar
 

Method

45 min
 

For the lemon curd: In a large heat-proof bowl, mix eggs, yolks, sugar, lemon zest and juice. Set bowl over a saucepan of barely simmering water and cook, stirring constantly, until mixture is thickened and custard-like, about 8 minutes. Strain mixture with a mesh sieve into a small bowl. Cover with plastic wrap and refrigerate for 1½ hours.

For the crust: Preheat oven to 180°C, lightly grease a 12-hole mini muffin tin. Beat butter and icing sugar until smooth. Add vanilla and salt. Beat in cake wheat flour until thoroughly mixed. Roll dough into 2,5cm balls, place each ball in a muffin cup, to fill the whole cup. Using thumb, press dough into muffin cup, shaping into a tart. Bake for 10-12 minutes until golden brown. Let it cool in the pan completely. Add dollops of lemon curd into the crust shells.

For the meringue: In a large bowl, beat egg whites until soft peaks form. Gradually beat in sugar until stiff peaks form, about 10 minutes. Fill a pastry bag with the meringue and pipe rosettes of meringue on top of filled tarts. Bake in the oven until the meringue is golden, about 2 minutes.

 

Read more on: cooking  |  meringue  |  desserts  |  baking
 

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