Pineapple Lemon Meringue Tartlets
This recipe makes 24 servings
|Per tart: about||-|
|total fat||5 g|
|sat. fat||2 g|
- Portion size: 24 tarts
A cornstarch mixture stabilizes the meringue so it doesn't weep. This is a boon because the tarts can be made ahead.
- 1/2 1/2Double-Crust Sour Cream Pastry Filling:
- 1 1eggeggs
- 1 1egg yolkegg yolks
- 1/4 cup 1/4cupgranulated sugar
- 1 tsp 1tspgrated lemon rind
- 3 tbsp 3tbsplemon juice
- 3 tbsp 3tbspwell-drained crushed pineapple Meringue:
- 1 tsp 1tspcornstarch
- 2 tsp 2tspcold water
- 3 tbsp 3tbspboiling water
- 1 1egg whiteegg whites
- 2 tbsp 2tbspgranulated sugar
Filling: In heatproof bowl, whisk together egg, egg yolk, sugar and lemon rind and juice; set over saucepan of simmering water and cook, stirring, until thickened enough to mound on spoon, about 8 minutes.
Strain through fine sieve into bowl. Place plastic wrap directly on surface; refrigerate until cold, about 30 minutes. Stir in pineapple.
Meanwhile, on lightly floured surface, roll out pastry to 1/8-inch (3 mm) thickness. Using 2-1/2-inch (6 cm) round cutter, cut out 24 circles, rerolling scraps. Fit into 3/4-inch (2 cm) deep mini-tart or muffin tins. Prick with fork; cover and freeze until firm. Bake in centre of 350°F (180°C) oven until golden, about 25 minutes. Let cool in pans on rack.
Meringue: In small microwaveable bowl, whisk together cornstarch and cold water; whisk in boiling water. Microwave at high for 15 seconds, stirring once, until thickened and clear. Let cool to room temperature.
In bowl, beat egg white until soft peaks form; beat in sugar until stiff glossy peaks form. Beat in cornstarch mixture; set aside.
Transfer tart shells to small rimmed baking sheet. Spoon filling into shells. Pipe or spoon meringue onto filling, spreading right to edge of pastry. Bake in centre of 425°F (220°C) oven until meringue is light golden, about 6 minutes. Let cool on baking sheet on rack. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
Source : Holiday Celebrations: 2007