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Baking
Shortcrust Tartlets with Berry Jam and Meringue
A classic shortcrust pastry filled with berry jam and topped with fluffy whipped meringue, perfect for tea time or a celebratory table.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Whisk together the egg yolks, powdered sugar, and butter.
2
Fold in the flour, baking powder, and vanilla, knead into a dough, and chill in the fridge for 30 minutes.
3
Divide the dough, press it evenly into tartlet molds, and prick the bottoms with a fork.
4
Bake for 10–12 minutes at 180 °C (350 °F).
5
Fill the baked crusts with jam.
6
For the meringue, combine the egg whites and sugar, then heat over a double boiler until the sugar completely dissolves.
7
Remove from heat and whip for 5–6 minutes until stiff peaks form.
8
Pipe the meringue onto the tarts using a pastry bag.
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