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## **Instructions**
### **1. Make the Tart Shells:**
1. Preheat your oven to **350°F (175°C)**.
2. In a food processor, combine the flour, powdered sugar, and salt. Add the chilled butter cubes and pulse until the mixture resembles coarse crumbs.
3. Add the egg yolk and 1 tablespoon of ice water. Pulse again until the dough just comes together. If the dough is too dry, add the second tablespoon of ice water and pulse a bit more.
4. Turn the dough out onto a lightly floured surface and knead it a few times until smooth. Divide the dough into 6 equal portions and press them into the bottom and up the sides of tartlet pans.
5. Prick the bottoms of the tart shells with a fork and refrigerate for about **15 minutes** to chill.
6. Bake the shells in the preheated oven for about **12-15 minutes**, or until golden brown. Remove from the oven and let cool completely.
### **2. Make the Meringue:**
1. In a clean, dry mixing bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form.
2. Gradually add the granulated sugar, 1 tablespoon at a time, continuing to beat until stiff, glossy peaks form. Add the cream of tartar and vanilla extract, then continue to beat until fully combined.
3. Transfer the meringue into a piping bag or use a spoon to dollop the meringue onto the cooled tart shells. You can create decorative swirls or peaks for a beautiful effect.
### **3. Bake the Meringue:**
1. Preheat your oven to **275°F (135°C)**.
2. Place the tarts with the meringue into the oven and bake for **30-40 minutes**, or until the meringue is lightly golden and crisp on the outside.
3. Once baked, turn off the oven and allow the meringue to cool inside for an additional 10 minutes. Remove from the oven and let the tarts cool completely at room temperature.
### **4. Assemble the Tarts:**
1. Once the tarts are fully cooled, gently remove them from the tart pans.
2. Arrange the sliced strawberries on top of the meringue. For extra shine, you can warm the strawberry jam slightly and brush it over the berries to create a glossy glaze.
3. Serve immediately, or refrigerate until ready to enjoy.
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## **Tips & Variations**
– **Berry variety:** Feel free to swap the strawberries for other berries like raspberries, blueberries, or blackberries, depending on what’s in season.
– **Make ahead:** You can prepare the tart shells and meringue in advance and assemble the tarts just before serving to keep the meringue crisp.
– **Chocolate drizzle:** For an extra indulgence, drizzle melted chocolate over the strawberries or the meringue for a rich contrast of flavors.
– **Lemon twist:** Add a little lemon zest to the meringue for a refreshing citrus flavor that pairs wonderfully with the sweetness of the strawberries.
### **Why You’ll Love Strawberry Meringue Tarts**
– **Light and refreshing:** These tarts offer a delightful contrast of light, airy meringue and juicy strawberries, perfect for a lighter dessert.
– **Visually impressive:** With their delicate meringue and vibrant berry topping, these tarts are sure to wow guests at any occasion.
– **Perfect for special occasions:** Whether it’s a spring celebration, a summer dinner party, or a casual family meal, these tarts will be a showstopper.
*Strawberry Meringue Tarts* are the perfect combination of light, fluffy, and sweet, with an elegant presentation that’s sure to impress. Made with fresh strawberries and a buttery tart shell, these treats offer a little bit of everything—crispy, chewy, and creamy all in one bite!
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