Gt Meringue Tart Recipes

LEMON MERINGUE TART

Steps:

• Combine the flour, 3 tablespoons of the sugar, and 1/2 teaspoon salt in a bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times until the butter is in small bits. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.
• Meanwhile, preheat the oven to 375 degrees F.
• Roll out the dough and fit into a 9-inch tart pan with removable sides. Don't stretch the dough when placing it in the pan or it will shrink during baking. Cut off the excess by rolling the pin across the top of the pan. Line the tart shell with a piece of buttered aluminum foil, butter side down, and fill it with dried beans or rice. Bake for 10 minutes. Remove the beans and foil and prick the bottom of the shell all over with a fork to allow the steam to escape. Bake for another 15 to 20 minutes, until lightly browned. Set aside to cool.
• Raise the oven temperature to 425 degrees F.
• For the meringue, whip the egg whites, cream of tartar, and 1/4 teaspoon salt in the bowl of an electric mixer fitted with the whisk attachment on high speed until frothy. With the mixer still running, slowly add the remaining 1/2 cup of sugar and beat until the meringue is thick and shiny, about 2 minutes.
• Immediately spread the lemon filling in the cooled tart shell and pipe the meringue over it with a large star tip. Be sure the meringue covers the entire top and touches the edges of the shell, to prevent it from shrinking. Bake for 3 to 5 minutes, until the meringue is lightly browned. Cool to room temperature.
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 1 minute. On low speed, add the eggs and egg yolks one at a time, and then add the lemon zest, lemon juice, and salt. Don't worry; it will look curdled.
• Pour the mixture into a small saucepan and cook over medium-low heat for 8 to 10 minutes, until thick, stirring constantly with a wooden spoon. Whisk briskly when it starts to thicken and cook over low heat for 1 to 2 minutes, whisking constantly. Don't allow it to boil! It will be 175 degrees F on an instant-read thermometer. Pour into a bowl and cool to room temperature.

RHUBARB & CUSTARD MERINGUE TART

Steps:

• To make the pastry, sift the flour into a bowl with a pinch of salt, sugar and ground ginger. Rub in the butter until you have a breadcrumb consistency, then add 30-50ml of cold water, stirring with a flat-bladed knife until the crumbs form a dough. Knead the pastry briefly until smooth, then wrap in cling film and refrigerate for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Line a baking tray with baking parchment. Arrange the rhubarb in the tray in a neat layer, scatter over 250g of the sugar and scrape out the vanilla pod over it. Add the orange juice and zest and cover tightly with foil. Bake for 20-30 mins, until the rhubarb is soft. Remove from the oven and cool. Strain off the syrup using a sieve - you'll need this later for the meringue.
• Roll out the pastry on a floured surface. Line a 20cm tart tin, leaving an overhang. Pop into the fridge to chill for 30 mins. Once chilled, cover the case with baking parchment, fill with baking beans and blind bake for 25 mins, until golden. Remove the baking beans and bake for 5 mins more to crisp up the bottom. Allow to cool, then remove from the tin to a plate.
• For the custard, combine the remaining sugar with the egg yolks and whisk vigorously, until really pale and frothy. Gently heat the cream and milk in a pan until it's almost boiling. Remove from the heat and briefly allow to cool before pouring a little of the cream mix onto the egg yolks and stirring to combine. Pour the egg yolk mix back into the pan and heat gently, stirring with a wooden spoon. Cook until the mixture coats the back of a spoon (about 5 mins). Remove from the heat and pour into a jug or mixing bowl.
• Divide the rhubarb in half, reserving the pinkest, prettiest lengths. Blitz the other half to a purée in a food processor and add to the custard. Fill the tart and top with the rhubarb. Chill until needed.
• To make the Italian meringue, measure out 160g of the rhubarb poaching syrup and bring to the boil. You need to it be about 118C (this will cook the egg whites to set the meringue). In the bowl of a stand mixer, whisk the egg whites until they form soft peaks. Add the cream of tartar and mix. When the syrup has reached 118C on a cooking thermometer, carefully pour it down the sides of the stand mixer and whisk until you have a smooth, fluffy meringue. Fill a piping bag with a medium star nozzle and pipe little meringue kisses over the tart. Use a blowtorch to gently scorch the meringue and serve straight away.

MINI LEMON MERINGUE TARTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Arrange tart shells on a baking sheet.
• Bake in the preheated oven until heated through, about 5 minutes. Remove from the oven; leave oven on.
• Whisk egg yolks, 3/4 cup sugar, butter, lemon juice, and zest together in a medium bowl. Whisk in buttermilk. Add flour and salt; whisk well.
• Pour filling into the tart shells, filling them almost to the top.
• Bake in the preheated oven until filling rises and appears set, about 15 minutes. Watch carefully to avoid overcooking.
• Prepare meringue while the tarts are baking. Beat egg whites with an electric mixer on high speed until frothy. Add remaining 1/2 cup sugar and cream of tartar; continue beating until meringue is stiff and shiny.
• Top baked tarts with meringue. Ensure that you press the meringue down to form a seal around the edges.
• Return tarts to oven and bake until meringue starts to brown, about 10 minutes more. Let cool before serving.

CHOCOLATE MERINGUE TART RECIPE BY TASTY

Steps:

• Pre-heat the oven to 150°C (300°F).
• Gently melt the chocolate and butter together over a bain-marie.
• Once combined, take off the heat.
• Stir in the eggs, egg yolks and sugar.
• Fold in the flour.
• Pour into the tart shell.
• Bake for 15 minutes.
• Meanwhile, prepare the meringue by whisking the egg whites with an electric hand whisk.
• Once foamy, gradually add in the sugar, followed by the vanilla and vinegar.
• Whisk until stiff peaks form.
• Gently fold in the cocoa powder.
• Spoon on top of the chocolate tart.
• Bake for 30 minutes.
• Cut into slices and serve.
• Enjoy!

CHOCOLATE RASPBERRY MERINGUE TART

Steps:

• Make the tart dough: Place the flour, sugar and salt in the bowl of a food processor. Pulse to combine. Add butter and pulse until a coarse meal forms. Add egg and pulse just until a crumbly dough comes together. If the dough seems dry, drizzle in a teaspoon or two of water. Press dough into a disk, wrap in plastic and chill for at least 1 hour or overnight (or up to 5 days).
• Roll the dough out on a lightly floured surface to 3/8-inch thickness (about an 11-inch round). Place dough into a 9-inch tart pan, folding the extra dough in over the edges to build up the sides. Prick bottom of dough all over with a fork; chill in freezer for at least 30 minutes and up to 48 hours. (Cover lightly with plastic wrap if freezing for more than a couple of hours.)
• Heat oven to 350 degrees. Line the tart crust with foil, and fill with baking weights or dried rice or beans. Bake for 15 minutes. Remove foil and weights and continue to bake until shell is light golden, another 15 to 20 minutes. Transfer to a rack to cool.
• Prepare the filling: In a medium saucepan, combine raspberries and sugar over medium heat. Cook, stirring, until berries break down, 5 to 8 minutes. Remove pan from heat, stir in lemon juice and use a fork or wooden spoon to mash raspberries to a purée.
• In a medium bowl, whisk together egg yolks and egg. Slowly add 1/4 cup of hot raspberry purée to egg mixture, whisking constantly. Slowly drizzle the egg-raspberry mixture back into the saucepan with remaining purée, whisking constantly to keep eggs from cooking. Turn the heat to medium-low, and add butter and a pinch of salt to the pan. Cook, stirring constantly, until the mixture thickens enough to coat a spoon, about 7 to 9 minutes.
• Strain the mixture through a fine-mesh sieve, pressing hard on the solids, into a bowl. Allow to stand for 5 minutes, then whisk briefly to smooth.
• Pour raspberry filling into the tart shell. Bake until filling is set (it should jiggle only slightly in the center), about 14 to 22 minutes. Remove tart from oven and increase oven temperature to 400 degrees.
• Start preparing the meringue: Using a blender or food processor, blend the freeze-dried raspberries until you get a fine powder speckled with seeds. (The seeds won't break down so don't even try.) Set aside 1 tablespoon of raspberry powder for garnish. Combine cocoa powder with remaining raspberry powder to use for the meringue.
• Place chocolate in heatproof bowl, and melt in microwave in 10-second intervals, stirring after each, until smooth. Set aside. (Or you can melt the chocolate in a pot on the stove over low heat, stirring constantly.)
• Fill a medium pot with 1 inch of water and bring to a simmer over medium-high heat. In a large metal bowl, whisk together egg whites, sugar, cream of tartar and salt. Set the mixing bowl with the egg white mixture into the pot above the water, and whisk constantly by hand until sugar dissolves and mixture is warm (160 degrees on an instant thermometer) and has thickened and lightened in color, 5 to 7 minutes. Remove bowl from heat. Using an electric mixer, beat on medium-low speed and gradually increase speed to high, until mixture is thick and fluffy, and stiff peaks form, about 5 to 8 minutes. Be careful not to overbeat.
• Sprinkle raspberry-cocoa mixture on top of meringue. Using a rubber spatula, gently fold in mixture 2 to 3 times to halfway incorporate, but remains very streaky. (Do not overmix.) Drizzle melted chocolate into meringue and gently fold until just combined and still streaky. Take care not to deflate the meringue very much. (It will deflate somewhat.)
• Spread the meringue over the hot filling, making sure it meets the edges of the crust. Using a knife or spatula, swirl in a design. Bake until lightly browned, about 7 to 10 minutes.
• Allow to cool completely and sprinkle the top with a little of the reserved raspberry powder. (Save the extra to perk up oatmeal, smoothies and peanut butter sandwiches.)

LEMON & RASPBERRY MERINGUE TART

Steps:

• Whizz the flour, butter and ¼ tsp salt in a processor until fine. Add the sugar, pulse, then tip in the egg yolks and 4 tsp cold water. Pulse to a dough, tip out onto the work surface, then quickly knead until smooth. Line a 35 x 12cm loose-bottom fluted tin (measured from the top) by pushing the pastry into the tin with your fingers. Pinch an overhang on all sides. Chill on a baking sheet chill for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Line the tin with baking parchment and baking beans, then bake blind for 15 mins. Take the paper and baking beans out, then bake for 10-15 mins more until golden and sandy. Allow to cool. Trim the sides using a serrated knife.
• Meanwhile, put the lemon curd into a non-stick pan, then beat in the eggs and yolks. Slowly bring to a simmer, stirring constantly, until the mix becomes really thick and dark yellow, about 10 mins. Spoon into a bowl, cover the surface with cling film and cool completely. The pastry and filling can be made up to a day ahead.
• Scatter 175g raspberries over the base, then spoon over the cooled lemon curd. Now make the meringue: whisk whites in a large, clean bowl until stiff, then add the sugar in 2 batches, whisking back to shiny, stiff peaks each time. Fold in the vinegar and cornflour. Swirl the meringue over the curd and raspberries, then bake for 10 mins until meringue is lightly golden. Cool for 20 mins, then lift out of the tin onto a serving plate. Scatter remaining raspberries over, then dust with icing sugar.