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Thursday, May 22, 2014

Strawberry Meringue Tartlets


Need a last minute desert recipe for Memorial Weekend? I baked a batch of these Strawberry Meringue Tartlets this morning. They didn't even last 15 minutes in my house. I'm not kidding... fifteen minutes! 
OMG, biting in the slightly chewy Meringue was like biting in a heavenly cloud, and the juicy Strawberry filling...They are that good!!






Here is the Recipe:


Heavenly Strawberry Meringue Tartlets

Dough:

1 1/2 cup Flour
2 tablespoons Powder Sugar
pinch Salt
1 stick cold unsweetened sweet cream butter
1 Egg yolk
3 tablespoons ice cold water


Filling:

1 small package fresh Strawberries
juice of 1/2 lime
Strawberry Jam

For the Meringue:

3 egg whites
pinch of salt
1/2 teaspoon Vanilla Extract
1 cup sugar
1 teaspoon Cream of Tartar

Directions:

(makes a 9" Tart or 6 Mini Tartlets)

1. Preheat Oven to 325 degrees

2. In a bowl, combine Flour with sugar and salt. Cut cold butter into small pieces and add to flour. Start to knead quickly until dough is crumbly, then add the egg yolk and the cold water. Knead everything quickly until dough is smooth. Place dough into the Refrigerator ca. 30 minutes.

3. Wash, dry and slice the Strawberries. Squeeze a little lime juice over.

4. On a floured surface, roll out dough, cut out 6 big circles and put into buttered tartlet baking forms. With a fork make a few holes in the dough. Bake 15 minutes in the oven.

5. Meringue: With electric mixer bead egg whites with pinch of salt, vanilla and cream of tartar on medium speed until soft peak. Then add the sugar one soon at the time slowly into the thickening egg whites. Increase the speed to high and keep mixing until it becomes a stiff  thick and fluffy cream. (Important. Don't reduce the Sugar amount, or the Meringue will not come out right.)

6. Spread a little Strawberry jam over the tartlets. Top with Strawberries and add the Meringue on top. Place back into oven and bake another 20 minutes, until Meringue is slightly brown.

Cool on Kitchen rack.

If you can't wait until tartlets are fully cooled, they taste delishious warm :)





Love, 

Diana

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