adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Almond and raspberry meringue tarts
Almond and raspberry meringue tarts
0 Likes
Prep Time:
45 minutes
Cook Time:
15 minutes
Total Time:
60 minutes
Elevate mini raspberry jam tarts with crispy meringue topping for a delectable treat.
Ingredients:
  • 100g unsalted butter, chilled, finely chopped
  • 150g (1 cup) plain flour
  • 80.00 gm caster sugar
  • 2.00 egg yolk
  • 2-15.00 gm cold water
  • 90g (1/4 cup) raspberry jam
  • 20 mini meringues
  • Icing sugar, to dust
  • 40g butter, at room temperature
  • 40g (1/3 cup) almond meal
  • 20.00 ml plain flour
Instructions:
  • Preheat the oven to 180C/160C fan forced. Lightly grease 20 mini muffin pan holes. In a food processor, blend butter, flour, and sugar until mixture resembles fine breadcrumbs. Add egg yolk and a bit of water, and process until dough forms, adding more water if needed. Transfer dough to a floured surface, knead until smooth. Divide dough into 2 discs, cover with plastic wrap, and refrigerate for 15 minutes.
  • Roll out the pastry on a lightly floured surface to 3mm thick. Cut out 10 flowers using a 7.5cm round cutter and gently press them into prepared pans. Repeat to make a total of 20 tarts. Chill in the fridge to rest.
  • In a small bowl, cream the butter and sugar with a wooden spoon until light and fluffy. Mix in the egg yolk until well combined, then fold in the almond meal and flour.
  • Divide the mixture evenly into the pastry cases. Bake for around 12 minutes or until beautifully golden brown. Let them cool in the trays for 5 minutes before transferring to a wire rack to cool completely.
  • Spoon a dollop of jam onto each tart, add a mini meringue, and sprinkle with icing sugar.

Similar Recipes