Mini Meringue Tarts
375g ready rolled shortcrust pastry
3 egg whites
150g caster sugar
Butter to grease
12 hole baking tray
Pre-heat the oven to 180°C Fan. Grease each hole of the baking tray with butter.
Unroll the pastry and cut 12 circles ease into each hole on the baking tray. Fill with baking beans or uncooked rice and blind bake for 15 mins. Set aside to cool.
In a clean, grease free bowl add the egg whites and the 50g of the sugar, whisk until stiff peaks form.
Gradually add the rest of the sugar a tablespoon at a time.
Fill each pastry case with a teaspoon of The Cherry Tree Passion Fruit Curd and either pipe or dollop the meringue on top.
Bake for 15 minutes or until meringue starts to brown.
Allow to cool and serve.
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