Chestnut meringue tarts
Photography by John Paul Urizar. Styling by Yael Grinham.
Serving size: Serves 6
Cooking time: Less than 60 minutes
Course: DessertFavourite flavours: Cakes/baking
Chestnut meringue tarts
INGREDIENTS
6 small pre-baked shortcrust tart cases
1 cup (200g) sweetened chestnut puree
2 eggs, separated
1 tablespoon finely grated lemon rind
3/4 cup (165g) caster sugar
1/4 cup (60ml) water
METHOD
1. Preheat the oven to 180°C (160°C fan-forced). Arrange the tart cases on an oven tray.
2. Combine the chestnut puree, egg yolks and rind in a small bowl. Spoon the chestnut mixture into the tart cases. Bake for 15 minutes.
3. Meanwhile, combine the sugar and the water in a small saucepan; stir over heat, without boiling, until sugar is dissolved. Bring to the boil; boil, uncovered, for about 3 minutes or until syrup reaches 116°C on a candy thermometer. (Or, when a teaspoon of syrup is dropped into a cup of cold water, it can be gathered up and rolled into a soft ball.) Syrup should be thick but not coloured. Remove from heat, allow bubbles to subside.
4. Meanwhile, beat the egg whites in a clean small bowl with an electric mixer until soft peaks form. While mixer is operating, beat in the hot syrup in a thin stream. Beat on high speed for about 6 minutes or until the meringue is thick and cool. Spoon or pipe the meringue onto the tarts.
5. Preheat a grill on high. Grill tarts for 1 minute or until lightly coloured.
Not suitable to freeze or microwave.
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