White chocolate meringue tartlets

Name: White chocolate meringue tartlets
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 1 pack of (300 g) fresh sweet short pastry ready to bake on baking paper (approx. 38 x 24 cm; refrigerated shelf); 180 g white chocolate; 50 g Whipped cream; 150 ml Milk; 2 Eggs; 50 g Icing sugar; 7-10 Tbsp Tartelett moulds; 7-10 Tbsp Dried peas

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

1 pack of (300 g) fresh sweet short pastry ready to bake on baking paper (approx. 38 x 24 cm; refrigerated shelf)
180 g white chocolate
50 g Whipped cream
150 ml Milk
2 Eggs
50 g Icing sugar
7-10 Tbsp Tartelett moulds
7-10 Tbsp Dried peas

Directions

1
Roll out the dough and cut out 6 circles (each approx. 12 cm Ø). Line 6 Tartelettes (à 10 cm Ø) with lift-off base with the dough and prick with a fork. Cut out 6 circles (à approx. 11 cm Ø) from the baking paper, place them on the dough and fill up with dried peas. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 15 minutes
2
Chop the chocolate and melt it with cream and milk in a saucepan while stirring at low heat. Separate the eggs and stir the egg yolks into the chocolate cream mixture
3
Take the tartelettes out of the oven. Remove baking paper and dried peas from the tartelettes and spread the chocolate cream on top. Bake for about 15 minutes at the same temperature. Let cool off
4
Turn on the oven grill. Beat the egg whites until stiff. Finally, fold in icing sugar. Spread the beaten egg whites on the chocolate mixture and place under the grill for approx. 2 minutes. Meringue should be slightly browned
5
Waiting time approx. 15 minutes