Mini Cranberry Meringue Tarts
These tartlets have everything!

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Mini Cranberry Meringue Tarts

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Ingredients

Adjust Servings:
For the sandy dough bottom:
100 g Plain flour
15 g Almond flour
80 g Powder sugar
Salt
120 g Butter in cubes
1 Egg
For the cranberry lemon curd:
200 g Cranberries
1 Lemon
100 ml Cold water
200 g Crystal sugar
1 Egg
2 Egg yolks
125 g Butter in cubes
For the Italian meringue:
1 slice Lemon
60 g Egg whites
35 ml Cold water
100 g Crystal sugar
Cuisine:

Ingredients

  • For the sandy dough bottom:

  • For the cranberry lemon curd:

  • For the Italian meringue:

Directions

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A crispy bottom, a sweet and sour filling of cranberry lemon curd and a creamy, soft topping of Italian meringue. You should actually put them in baking rings in the oven. This way you get the most beautiful shape, as you always see in French patisseries. Not everybody has such baking rings, let alone you have enough for all your tartlets. Therefore, I just make them in a muffin baking form! So you only need 1 baking ring to cut out the dough.

For the bottoms. Put all ingredients (except the egg) in a bowl and knead until a sandy dough is formed. Then add the beaten egg and knead until you have a cohesive dough ball. Let the dough rise in the refrigerator for half an hour to an hour.

Flour your worktop and your dough roller. Place the ball on it and roll it out into a suitable slice of rolled dough. Cut out 12 rounds of dough (10 cm in diameter) and spread over the muffin mold. This will automatically create an upright edge. Prick a few times in every bottom and put the mold in the refrigerator for half an hour. In the meantime, heat the oven at 180°C. Bake the tartlets golden brown for about 10 minutes and allow to cool completely.

Start with the cranberry lemon curd. Put the cranberries together with the juice and the zest of the lemon and water in a saucepan. Boil for 10-15 minutes while stirring until all cranberries have leaked and cooked softly. Mash it well and put it through a sieve.

Mix the sieved cranberry puree with the sugar and then with the egg and egg yolks in a bowl. Heat this bowl au bain marie and add half of the butter. Allow the mixture to boil for 15 minutes while continuing to stir.

Remove the cranberry lemon curd from the fire and mix the remaining cold cubes of butter through it. Allow to cool completely and store in the refrigerator.

To make Italian meringue make sure that the egg whites do not contain any left-over egg yolk. Make sure your beater and mixer are grease free by rubbing them in with a slice of lemon.

Take a pan with a thick bottom and mix the water and the sugar. Put on low fire and use a wet brush to wipe away the crystallized sugar from the side of the pan. When the sugar syrup reaches 121°C, you can add it to the whipped egg whites.

In the meanwhile, set the mixer at medium speed to whip the egg whites stiff. When they are stiff enough, add the sugar syrup in a thin ray (while mixing). Continue mixing until the meringue has cooled to 50°C. Allow it to cool completely before using it.

Fill each tartelette bottom with cranberry lemon curd. Fill a piping bag with the Italian meringue and pipe some on the cranberry curd. Finish the meringue with a burner.

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