Blueberry Meringue Tarts
User Reviews
5
12 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
35 mins
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Total Time
1 hr 5 mins
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Servings
4 tarts
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Calories
734 kcal
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Course
Dessert
Blueberry Meringue Tarts
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Blueberry Meringue Tarts combine a buttery shortcrust pastry filled with a smooth blueberry curd and topped with Italian meringue. The curd provides vibrant blueberry flavor with a creamy texture, while the crisp tart shell offers structure. The sweet, glossy meringue crown adds lightness and decorative appeal to each tart.
Description
The recipe starts by cooking blueberries with water, then straining to extract juice that is combined with sugar, eggs, and butter over gentle heat to form the blueberry curd. This custard thickens as it cooks and firms up further when chilled overnight.
The shortcrust pastry is made by processing flour, icing sugar, and butter to breadcrumbs before adding egg yolk and water to bind it. It’s rolled and shaped into tart cases. The curd is spooned into partially baked tart shells.
Italian meringue is made from egg whites and hot sugar syrup cooked to soft ball stage, then whipped until glossy and stiff. It is piped or spread over the filled tarts and usually browned slightly before serving.
Excess pastry can be frozen and additional filling quantities doubled for more tarts. Measurements are given in metric and US customary units.
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Ingredients
- BLUEBERRY CURD:
- 125 g Blueberry 5 ounces
- 1 tbs of water
- 1 egg plus 1 egg yolk
- 90 g caster sugar 3 oz, superfine
- 40 g butter 3 tbs
- Pastry:
- 200 g plain flour sifted, 1 ⅔ cups, all purpose
- 30 g icing sugar sifted, ¼ cup, powdered
- 75 g unsalted butter chopped into cubes, 5 ¼ tbs, chilled
- 1 egg yolk
- 60 ml water ¼ cup, cold
- ITALIAN MERINGUE:
- 180 g caster sugar ¾ cup, superfine
- 2 tbs of water
- 2 egg white
Instructions
- Begin by making the blueberry curd. Place the blueberries in a small saucepan with the water over a medium low heat and cook until the berries burst and start to break down. Strain them through a fine mesh sieve, pushing down on the berries with a spoon to release all their juice. Discard the skins.
- Return the blueberry juice to the saucepan and add the sugar, egg and egg yolk and butter. Whisk to combine and place over a medium low heat. Whisk until thickened, this will take around 10 minutes. Don't be tempted to turn the heat up to cook it quicker as you are likely to curdle the eggs. The mixture will be ready when you can see a slight trail from the whisk in the mixture. It will thicken further when refrigerated. Refrigerate overnight.
- In the bowl of a food processor add the flour and icing sugar and process to combine. Add the butter and pulse until the mixture resembles fine breadcrumbs. Add the egg yolk and water and process until the mixture starts to come together in a ball. Remove from the food processor and wrap in plastic wrap and refrigerate for 30 minutes.
- Preheat the oven to 180 celsius (355 Fahrenheit) and lightly grease 8 10cm loose bottom mini tart tins. Roll out the pastry until roughly 3mm thick and then cut circles from the pastry that are 2 cm larger in diameter than the tart tin. Line the each tart tin and trim excess (an easy way to do this is to run your rolling pin over the top of the tart tin). Chill for 15 minutes or until firm. Prick the base lightly with a fork in several places and line with baking paper and fill with pastry weights. Bake for 10 minutes before removing the weights and baking for a further 3 to 5 minutes or until dry and lightly golden. Set aside to cool.
- To make the Italian Meringue combine the sugar and water in a small saucepan and stir to dissolve the sugar. If any sugar crystals stick to the side of the saucepan take a wet pastry brush and brush the sugar crystals down into the sugar and water mixture. Turn on the heat and bring the sugar mixture to a boil. Add a candy thermometer and cook until it reaches soft ball stage 115 Celsius (240 Fahrenheit). Remove from the heat.
- While the sugar mixture is heating place the egg whites in the bowl of an electric mixer and when you remove the sugar syrup from the heat begin whisking the egg whites. Whisk until soft peaks form. Slowly pour the sugar syrup into the egg whites in a thin steady stream, ensuring the syrup doesn't hit the whisk and splatter everywhere and risking burning yourself. Whisk until the mixture begins to cool and is thick and glossy. Around 5 minutes.
- To assemble the tarts divide the blueberry curd between the tart bases and spread to cover the tart base evenly. Fill a piping bag fitted with a star tip and pipe over the top of the blueberry curd in whatever pattern you prefer.
Notes
- This quantity of pastry makes enough for 8 tarts; double the curd and meringue recipes to match if making 8 tarts.
- Wrap extra pastry tightly and freeze in a freezer-safe bag for later use.
- Imperial measurements are provided alongside metric for convenience and accuracy.
Nutrition Information
Show Details
Calories
734kcal
(37%)
Carbohydrates
118g
(39%)
Protein
9g
(18%)
Fat
26g
(40%)
Saturated Fat
15g
(75%)
Cholesterol
151mg
(50%)
Sodium
119mg
(5%)
Potassium
117mg
(2%)
Fiber
2g
(8%)
Sugar
78g
(156%)
Vitamin A
860IU
(17%)
Vitamin C
3.1mg
(3%)
Calcium
24mg
(2%)
Iron
2.7mg
(15%)
Nutrition Facts
Serving: 4tarts
Amount Per Serving
Calories 734 kcal
% Daily Value*
| Calories | 734kcal | 37% |
| Carbohydrates | 118g | 39% |
| Protein | 9g | 18% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 151mg | 50% |
| Sodium | 119mg | 5% |
| Potassium | 117mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 78g | 156% |
| Vitamin A | 860IU | 17% |
| Vitamin C | 3.1mg | 3% |
| Calcium | 24mg | 2% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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