Nispero Meringue Tarts

We had been invited to a friends of my Aunts house for a BBQ this bank holiday weekend, we all brought meats for the grill but I also thought I would take something sweet. As we have loads of Nispero Jam I thought I would make Jam tarts…this then turned into meringue tarts 😉

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Ingredients

Ingredients:

Shortcrust Pastry:

Always use double the amount of flour to butter.

12 oz Plain Flour

6 oz Butter Cold and Cubed

Pinch Salt

Cold Water

Nispero Jam

Meringue:

4 Egg Whites

200g Caster Sugar

2 Tsp Cornflour

Method:

To make your pastry sieve flour and salt into a bowl and add your cold butter cubes. With only your fingertips rub this together to create fine breadcrumbs.

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Should look like breadcrumbs

Now make a well in the middle and pour in a little cold water (I never measure this, it literally is just a drizzle)

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Then with a round ended knife work it together to create a dough. Add more water if needed but try not to over work this once it has come together and sides of the bowl are clean; it is ready.

Now cover with cling film and let is rest in the fridge for about 1/2 hour.

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Rest the Dough

Heat your oven to 180 degrees.

Grease a tray with butter. I used a muffin tray for extra mini meringues, a Yorkshire pudding tray for medium meringues then also mini tart cases 🙂

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Roll out your pastry to about 3mm thick…

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Use a crinkled edge cutter choose one to fit the trays that are slightly bigger than the circle.

I like to blind bake my pastry, so fork the pastry once they are placed in the trays and then place parchment paper over the top and some baking beans.

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Blind bake for 10 minutes.

After 10 minutes take these out of the oven and carefully remove the baking beads and paper. Now spoon a teaspoon of jam into each case. Then pop back in the oven for another 10 minutes.

Jam Tarts!!!..

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I used two different batches of Nispero Jam, the below was a much darker colour but still as sweet and tasty….

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I let them cool down, then in the morning decided to make them into meringues!!

Heat your oven to 160 Degrees.

I whisked the egg whites until it formed peaks, I did this in the mixer. Then I added half of the sugar a spoon full at a time whilst the mixer was still running.

Then I added the cornflour while the mixer is still running.

Finally I added the remaining sugar as before spoon by spoon. You will get a glossy white mixture…

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glossy meringue!!

You should be able to hold the bowl upside down without any spilling.

Pipe or using a spatula place a good portion of meringue on top of each tart. With the help of my aunt we piped onto the smaller tarts..

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The larger tarts I used a spatula to spread on the meringue and made some peaks in the top.

Bake for about 20 minutes, until the meringue is browned on the top but not burnt.

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Yummy Nispero Meringues x

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ENJOY!!! ❤

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