Meringue tart

COOK TIME
300 mins

TOTAL TIME
300 mins

Ingredients

Directions

1. 1

   Beat egg whites until very stiff. Gradually add the sugar and salt. Pour into a piping bag with a large star-shaped spout. Line a baking tray with baking paper and spray six circles (10 cm Ø) on top. Spray small tuffs onto the edges. 4 hours in the oven (electric cooker: 50 °C/ gas: level 1; switch on the gas for 30 minutes at a time, then switch it off for 30 minutes) Let the meringue cool down on a cake rack.

2. 2

   Melt the chocolate coating on a hot water bath and pour out the tartlets with it. For the cream, soak gelatine in cold water. Mix the egg yolks and sugar. Drain the pineapple rings well and puree them with the cutting stick of the hand mixer. Squeeze the gelatine, dissolve carefully and stir into the cream. Whip cream until stiff and fold in. Fill the cream into the tartlets. Peel the mango and cut into slices from the stone. Halve the pomegranate and knock out the seeds with a spoon. Cover the meringue tartlets with mango wedges and pomegranate seeds.

3. 3

   Whip cream until stiff and fold in. Fill the cream into the tartlets. Peel the mango and cut into slices from the stone. Halve the pomegranate and knock out the seeds with a spoon. Cover the meringue tartlets with mango wedges and pomegranate seeds. Decorate with melissa before serving. Makes about 6 tartlets

4. 4

   Preparation approx. 5 hours. Per tartlet approx. 2020 kJ/480 kcal