Milk and honey meringue tarts

donna hay - - Inspired Honey -

½ cup (125ml) sin­gle (pour­ing) cream ½ tea­spoon vanilla bean paste

2 egg yolks

2 ta­ble­spoons honey

8 x 9cm store-bought pas­try shells meringue

2 egg­whites

½ cup (110g) caster (su­perfine) sugar ½ tea­spoon white vine­gar

Pre­heat oven to 140°C (275°F). Place the cream and vanilla in a small saucepan over high heat and bring to just be­low the boil. Set aside. Place the yolks and honey in a medium heat­proof bowl and set over a medium saucepan of just simmering wa­ter.

Us­ing hand-held beat­ers, beat the yolk mix­ture for 4–5 min­utes or un­til thick and pale. Re­move from heat and whisk in the cream mix­ture. Strain.

Place the pas­try shells on a large bak­ing tray and di­vide the yolk mix­ture be­tween each. Cook for 8–9 min­utes or un­til just set. Al­low to cool com­pletely.

To make the meringue, place the egg­whites in the bowl of a stand mixer and whisk un­til soft peaks form. Grad­u­ally add the sugar, one ta­ble­spoon at a time, and beat for 4–5 min­utes or un­til glossy and the sugar has dis­solved. Add the vine­gar and whisk for a fur­ther minute.

Place the meringue mix­ture in a pip­ing bag fit­ted with a 1.5cm star-shaped noz­zle. Pipe some of the meringue mix­ture onto the top of each tart. Us­ing a kitchen blow­torch, torch each meringue un­til light golden. Serve. MAKES 8.

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