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Strawberry meringue tarts

  • 0:30 Prep
  • 0:15 Cook
  • Makes 34


  • 3 egg whites
  • 155g (3/4 cup) caster sugar
  • 230g (2/3 cup) strawberry jam


  • 225g (1 1/2 cups) plain flour
  • 150g chilled butter, chopped
  • 55g (1/2 cup) hazelnut meal
  • 45g (1/4 cup) icing sugar mixture
  • 1 egg yolk
  • 1-2 tablespoons water


  • 1
    To make the pastry, process the flour, butter, hazelnut meal and icing sugar in a food processor until it resembles fine breadcrumbs. Add egg yolk and water, processing until it just comes together.
  • 2
    Turn the dough onto a lightly floured surface and knead until smooth. Shape into a disc and cover with plastic wrap. Place in the fridge for 30 minutes to rest.
  • 3
    Preheat oven to 200°C. Roll out pastry on a lightly floured surface until 3mm thick. Use a round 7cm pastry cutter to cut 34 discs from the pastry. Use to line thirty-four 30ml (1 1/2-tablespoon) capacity mini muffin pans. Use a fork to prick bases all over. Bake for 10 minutes.
  • 4
    Use an electric beater to beat the egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar, beating until thick and glossy. Transfer the meringue mixture to a piping bag fitted with a 1cm fluted nozzle.
  • 5
    Divide the jam among the pastry cases. Pipe the meringue mixture on top. Bake for 5 minutes or until browned.

Source: taste.com.au


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