Strawberry meringue tart

COOK TIME
285 mins

TOTAL TIME
285 mins

Ingredients

Directions

1. 1

   Line 2 baking trays with baking paper and draw 4 and 2 circles (approx. 10 cm Ø) on them. Wash lemon hot, grate dry and thinly grate half of the peel. Halve the lemon and squeeze it. Beat the egg white with 1 teaspoon of lemon juice and salt until stiff, gradually adding 250 g of sugar. Continue beating until the mixture is shiny and the sugar has dissolved (6-8 minutes).

2. 2

   Pour the mixture into a piping bag with a star-shaped spout. Spray the mixture in a spiral shape within the circles. Squirt onto the edge of the piping bag. Dry in a preheated oven (electric cooker: 75 °C/ circulating air: 50 °C/ gas: unsuitable) for 2 1/2 hours, then lower the temperature by approx. 25 °C and dry for another 1 1/2-2 hours. Remove the tartlets from the oven, remove them from the paper and let them cool down. Wash the strawberries, dab dry and clean. Chop the chocolate and carefully melt it in a small bowl over a warm water bath. Spread meringue tartlets with chocolate coating and let them dry. Shortly before serving, whip the cream, remaining lemon juice and zest and 1 tablespoon of sugar until stiff, allowing the cream setting agent to trickle in.

3. 3

   Wash the strawberries, dab dry and clean. Chop the chocolate and carefully melt it in a small bowl over a warm water bath. Spread meringue tartlets with chocolate coating and let them dry. Shortly before serving, whip the cream, remaining lemon juice and zest and 1 tablespoon of sugar until stiff, allowing the cream setting agent to trickle in. Pour cream into a piping bag with a perforated spout and squirt onto the tartlets. Cover the tartlets with strawberries and decorate with mint

4. 4

   30 minutes waiting time

Nutrition Facts

KCAL
360 kcal

CARBS
54 g

FATS
14 g

PROTEINS
5 g