Strawberry Meringue Tart

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Strawberry Meringue Tart
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Health Score:
5,2 / 10
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 3 h. 20 min.
Ready in

Ingredients

for
1
For the crust
200 grams Pastry flour
150 grams sugar
2 tablespoons cocoa powder
1 pinch salt
120 grams butter
1 egg
soft butter (for the pan)
Pastry flour (for the table)
dried Legume (for blind baking)
For the filling
350 grams Strawberries
100 grams sugar
2 egg whites
powdered sugar (for dusting)
How healthy are the main ingredients?
Strawberrysugarsugarsaltegg

Preparation steps

1.

For the crust: Mix the flour with 50 grams (approximately 1/4 cup) sugar, cocoa, and salt. Divide the butter into small pieces and mix between hands to a sandy consistency. Add the egg and quickly knead into a smooth pastry. Wrap in plastic and chill for 2 hours.

2.

For the filling: Rinse the strawberries and drain well. Cut into halves or quarters as desired.

3.

Preheat the oven to 200°C (approximately 400°F). Butter the tart pan.

4.

Roll out the pastry on a floured surface. Line the tart pan with the crust. Cover with parchment paper and fill the paper with the dried beans. Bake in a preheated oven for about 20 minutes. Allow to cool slightly. Remove the beans and parchment paper.

5.

For the filling: Bring the sugar to a boil with 70 ml (approximately 1/4 cup) of water until the sugar has dissolved. Begin to whip the egg whites. Slowly stream in the liquid sugar until beating on low. Once all the sugar is in the egg whites, turn the mixer to high. Beat until stiff.

6.

Preheat the oven to broil. Spread the egg whites on the bottom of the cake and press the strawberries into the top. Brown lightly under the broiler in the oven. Let the tart cool and dust with powdered sugar.