Small cherry tarts with pointed caps

Name: Small cherry tarts with pointed caps
Cook time: 1 h
Total time: 1 h 30 min
Yield: 5
Ingredients: 150 ml Cherry nectar; 1 pck. Vanilla sugar; 100 g Sugar; 1/2 Organic Lemon; 2 TABLESPOONS Cornstarch; 300 g Frozen cherries; 100 g Butter; 200 g brown biscuits (e.g. "Kemm'sche Kuchen"); 2 fresh protein (Gr. M); 7-10 Tbsp Salt; 1/4 TEASPOON red food paste (e.g. from Wilton); 7-10 Tbsp Cling film; 1 Freezer bag; 7-10 Tbsp Disposable syringe bag

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

Fruity cherry compote is hidden under delicate red and white meringue tuffs. The biscuit crumb base makes for happy crunching - you don't even need an oven.

COOK TIME
60 mins

TOTAL TIME
90 mins

Ingredients

Servings: 5

150 ml Cherry nectar
1 pck. Vanilla sugar
100 g Sugar
1/2 Organic Lemon
2 TABLESPOONS Cornstarch
300 g Frozen cherries
100 g Butter
200 g brown biscuits (e.g. "Kemm'sche Kuchen")
2 fresh protein (Gr. M)
7-10 Tbsp Salt
1/4 TEASPOON red food paste (e.g. from Wilton)
7-10 Tbsp Cling film
1 Freezer bag
7-10 Tbsp Disposable syringe bag

Directions

1
For the compote: Boil up about half the nectar, vanilla sugar, 1 tablespoon of sugar and lemon peel in a pot. Stir starch with the rest of the nectar until smooth and add to the boiling nectar. Simmer for about 1 minute while stirring. Fold in frozen cherries. Fill in compote and let it cool down.
2
For the biscuit bases: Meanwhile, line five tartlet cups with smooth edges (10 cm Ø each) with cling film. Melt butter. Fill the biscuits in portions into a freezer bag. Close the bag. Run a cake roll over it until the biscuits are very finely crumbled. Mix well with the butter and press into the moulds to form a base, forming a rim about 1 cm high. Chill for about 30 minutes.
3
For the meringue tips: Beat the egg whites in a hot water bath with the whisks of the mixer for about 5 minutes until stiff, adding 1 pinch of salt and 100 g sugar. Continue beating until the sugar has dissolved and the mixture is shiny. Draw about 4 fine strips of food paste in a disposable piping bag with a large nozzle (approx. 1 cm Ø) (see tip) and pour in the beaten egg white mixture.
4
Lift the biscuit bases out of the moulds using the cling film and remove the film. Spread the compote into the bases. Spray egg whites as tuffs close together. Chill the tartlets for about 15 minutes and arrange on plates.