Berry picnic by food blogger "Ma vie est delicieuse"
A picnic can easily be comined with an excursion. Whether at the lake or in a park, the little hunger comes in between. With my currant meringue tartlets, the picnic becomes a culinary highlight.
Recipe for Currant Meringue Tartlets
Preparation time
1 hour
Ingredients for 25 small tartlets
For the short pastry
- 200 g spelled flour
- 50 g almonds, ground
- 100 g butter, in pieces
- 1 tbsp sugar
- 1 egg
- 1-2 tbsp cold water
For the currant filling
- 400 g currants
- 150 g blueberries
- 1 tbsp sugar
- 3 tbsp currant jam
- 1/2 organic lemon, abrasion
- 2 tbsp guar gum
For the meringue
- 4 egg white
- 150 g sugar
- salt
Preparation
For the dough, knead the flour, almonds, butter and sugar until crumbs are produced. Add the egg and water and mix quickly into a smooth dough (this is best done with the kitchen machine). Wipe the dough in a plastic wrap and cool for 20 minutes.
Preheat the oven to 180 °C.
Roll out the dough on a lightly floured working surface and cut circles (in the size of the tartlet shape). Put the dough in the tartlet forms. Use a fork to cut the bottom several times. Bake the tartlets for 10 minutes. Let cool down.
For the currant filling put the currants with the blueberries, sugar and jam into a pot and heat and boil. Add some guar gum poweder until the compote is slightly thickend and has a nice consistency. Fill the compote into the tartlets (1 tbsp. each).
Whisk the egg withes with the salt until creamy, add the sugar gradually and spread until the tips form (approx. 5 minutes). Fill the whipped egg whites into a spray bag with a large star spout ans splash on the tartlets.
Use a flambé burner to lightly decalise the meringue.
Tip:
To prevent the dough edge of the tartlets from falling, you can cool the tartlet moulds together with the dough briefly (for 2-3 minutes) before baking.
