Blueberry – meringue

Blueberry – meringue

By
From
Rainbow Tarts
Photographer
Emilie Guelpa

Base

Ingredients

Quantity Ingredient
1 quantity Shortcrust pastry

Colour topping

Quantity Ingredient
200g blueberries
30g sugar

White topping

Quantity Ingredient
1 quantity Italian meringue

Method

  1. To make the base, follow the recipe for shortcrust pastry, but do not bake. Preheat oven to 180°C.
  2. Arrange the blueberries onto the upper part of the chilled pastry and sprinkle with sugar. Bake for 20 minutes then set aside to cool.
  3. To make the white topping, follow the recipe for Italian meringue then transfer to a piping bag.
  4. Pipe the meringue onto the lower half of the pastry rectangles. If desired, lightly brown the meringue with a small blowtorch before serving.
Tags:
Rainbow
Tarts
Emilie
Guelpa
tart
colours
beautiful
Griottes
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