Egg Custard Meringue Tart

Egg Custard Meringue Tart

A simple classic egg custard tart topped with an Italian meringue.

Ingredients:

Pastry:

  • 150g cold butter
  • 30g ground almonds
  • 95g icing sugar
  • 60g eggs
  • 250g plain flour
  • 1/2 tsp vanilla paste

filling:

  •  4 egg yolk
  • 35g caster sugar
  • 230ml whipping cream

Topping:

  • 55g egg white
  • 150g caster sugar
  • 35ml water

Makes 4 tarts

Method:

Pastry:

  1. Mix the ground almond, icing sugar and the vanilla bean paste.
  2. Grate in the butter, whilst mixing in a stand mixer with the paddle attachment.
  3. Then combine in the egg and continue to whisk until all combined.
  4. Add in the flour and whisk for 10 another second on a slow speed until it start to form together.
  5. When it starts to clump together, pat together with your hands into a ball, clingfilm tightly and refrigerate for 1 hour.
  6. Then allow to warm slightly at room for 30 mins.
  7. Roll out to the thickness of a pound coin and cut out using the perforated cutter.
  8. Reroll the remaining pastry, and slice 2mm lines of pastry and press in to the mould.
  9. Freeze for 30 minutes before placing in an fan oven at 160°C for 10 minutes.

Egg Custard:

  1. In a bowl whisk together the egg yolks and the caster sugar.
  2. Meanwhile, heat the cream until it starts to simmer.
  3. Slow add the cream to the egg yolk mixture whilst continually mixing.
  4. Then pour the mixture through a fine sieve to remove and lump.
  5. Pour the mixture into the tarts which had ben baked for 10 minutes and place them back in the oven for an additional 15-20 minutes until the cases are golden and the custard has set with a little wiggle.
  6. Place on a wired rack to cool before refriderating for 30 minutes.

Italian Meringue:

  1. In a pan heat the water and sugar until 118°C
  2. Meanwhile, whip the egg whites to firm peaks
  3. Once the water reaches the temperature pour slowly into the egg white and continue to mix until it forms a white glossy meringue.
  4. Place into a piping bag and pipe on top of the cold tarts.
  5. Use a blow torch to brown the edge.
  6. Serve & enjoy!

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