Tart with strawberry jam and meringue cream

A few days ago, my wife gave me a new toy, a torch. Just unpacked I wanted to use it but apart from torching at home, I had no immediate alternatives… then I opted for a less devastating look in the pantry. Flour, a jar of marmalade, vaniglia…ci berries would like eggs, cinnamon calls meringue but why not use these ingredients too? In the end I had put them there a little ‘ forgotten! Decided, tart with double stuffing and cinnamon used anyway! Let’s see how to proceed then.


Ingredients:

For the pastry:
250 grams of flour
150 grams of butter
100 grams of icing sugar
1/2 Vanilla Berry
3 egg yolks at room temperature
To fill:
300 grams of strawberry jam
For the cream of meringue:
200 grams of sugar
3 egg whites at room temperature
A few drops of lemon

Procedure:

 
In A food processor, we insert the sugar, the flour, the soft but not melted butter and the seeds of the 1/2 vanilla Berry. Let’s make it work a couple of minutes until we get a kind of sand. At this point we separate the yolks from the egg whites, put the latter aside for the meringue and add the yolks to the mixture.
Let’s work the robot for another couple of minutes then transfer the dough onto a work surface and finish kneading by hand compacting the whole. We wrap the dough so obtained in the film and put it to rest an hour in the fridge. After the rest time, we butter and infariniamo a 26 cm mould and prepare to line it with the pastry.
We spread the pastry between two sheets of parchment paper with the help of a rolling pin then trasferiamola inside the mould, prop with the hands so that it is compact then bucherelliamone the base with a fork. Pour the jam on the tart and we supply, in preheated oven, for 35 ‘ to 180 °.
We check the baking of the pastry then bake the tart and let it cool down. Let’s start with the preparation of the meringue cream. With a whip or with the food processor, let’s assemble the egg whites and then add 8 drops of lemon and incorporate, little at a time, sugar, with a movement from the bottom to the top, until it has been absorbed in toto. Just ready, we start adding it to the now cold tart.
The time has come to use our toy. We light the torch and with slow movements, we start to pass over the cream of meringue until it starts to brown all over. Flamed all over, put in the fridge for a few hours before consuming it.

Tips:

As for the cream of meringue, we can mount it a little ‘ less to obtain, in fact, a cream or to mount it longer so you can make, with the help of a sac a few, of the tufts of meringue on the tart. The effect to taste is almost identical, visually will certainly be more choreographic.


Enjoy your meal!!!!!




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