Guilt-less Desserts & Treats for your Family
Do you ever feel that you may be going just a little bit mad?
It starts off innocently enough.
The occasional conversation with yourself.
Leaving the house with mis matched shoes.
Not remembering names of people you’ve known for a long time.
Now these traits could also be chalked up to being a sleep deprived, over scheduled Mum…or could it be that my sanity has finally given up on me?
I started to ask (myself) these questions last weekend when I was making these Berry Meringue Tarts. I had planned on making a Valentines Day recipe and had decided on a Strawberry Poke Cake, only I didn’t have any strawberries so decided to use raspberries instead.
A Vanilla Cake, Raspberry Sauce and Raspberry Cream; that sounds like it could be romantic and tasty….and you know how I know that it’s tasty??! Because I’ve made it before, only it took me until I’d made the raspberry sauce to realise this.
So there I was; with raspberry sauce made, half a cake and an over whelming concern that I’d reached the end of my creative abilities as a recipe developer.
And of course no Valentines Day recipe to share with you.
So from my impending madness these Berry Meringue Tarts were born, and know I think going a little bit loopy isn’t a bad thing, it’s tasty!!
The base of these Berry Meringue Tarts is a very simple nut free pie base. It’s made by mixing all the ingredients together as simply as you can (I use my food processor, but you could also do it by hand) and then letting the dough rest for 20 minutes to make it easier to roll. I have used several small tart tins but these Berry Meringue Tarts can be made as a mega dessert in 1 20cm/8cm pie/cake tin. Either way, simply roll the pastry out to the desired sizes and then cut out the right shape and place in the greased tins. The pastry should be somewhere between see through thin and tree trunk thick. Before baking the tart base make sure you ‘stab’ the base several times. This stops the dough from doming and gives you a nice flat base.
The Berry filling is made from cooking down a simple mixture of berries, water and a little sweetener and lemon juice to cut through the tartness (adjust both the sweetener and lemon juice accordingly if the berries are super tart or sweet). The Berry filling is thickened by using arrowroot. Don’t add the arrowroot straight to the boiling pot; it will cause the berries to clog up. First make a paste using the arrowroot and the water and then stir it through the mixture when it’s only just warm/simmering.
The gooey tasty meringue is the same that I’ve used for this Lemon Meringue Ice Cream Cake, this S’mores Cake and these ANZAC tarts. You can pipe it onto the tarts or just pile it on top before giving it a nice shine with a blow torch (or a really hot oven for just a couple of minutes). You can also use the meringue untorched…which may be how I ate all the left over meringue and ended up looking like Santa Claus with my white beard.
So I think these Berry Meringue Tarts make a pretty tasty Valentines Day dessert. They’re perfectly sweet with a side of tartiness…….
Berry Meringue Tarts
Berry Meringue Tart
- 1/4 Cup Arrowroot Almond Meal can be used instead
- 1/2 Cup plus 2 tablespoons Coconut Flour
- 1/4 teaspoon Salt
- 1/4 teaspoon Baking Soda
- 1/4 Cup Coconut Oil softened
- 1/4 Cup Maple Syrup or Rice Malt Syrup honey can be used
- 1 Egg
- 1 teaspoon Vanilla Extract
- 3 Cups Berries Choice is yours. I like to mix them up. Use fresh or frozen.
- 3 Tablespoons Maple Syrup/Rice Malt Syrup Use less if your berries are super sweet
- 2 Tablespoons Water
- 1 teaspoon Vanilla Extract
- 1-2 teaspoons Lemon Juice depending on tartness of berries
- 2 Tablespoons Arrowroot
- 3 Tablespoons Water
- 2 Egg Whites
- 1/3 Cup Maple Syrup/Rice Malt Syrup
- 2 teaspoons Vanilla Extract
Berry Meringue Tart
- Combine the dry ingredients in a kitchen blender and process on low until combined.
- Add the wet ingredients and blend until the dough comes together.
- Wrap the dough in plastic and place in the fridge for 20 minutes. This makes the dough easier to handle.
- Pre-heat the oven to 175C/350F.
- Grease and line the bottom of a multiple small tart tins or use a 20cm/8 inch spring form tin (or a pie dish of the same size).
- Press the dough into the tin, pressing the dough up the edges of the tin to create a wall.
- Pierce the bottom of the pastry 7-8 times.
- Place in the oven for 12 minutes, or until cooked.
- Remove from the oven and allow the pie crust/s to cool.
- Place all of the ingredients (except for the arrowroot and the 3 tablespoons of water) in a medium sized saucepan. Place over a low heat to simmer.
- In a small bowl add the arrowroot to the water nad stir into a paste.Add to the saucepan and stir to combine.
- Bring the mixture to the boil over a medium heat and then simmer for 10-15 minutes, or until thick.Be sure to stir regulary to prevent the berries sticking to the bottom.Allow the mixture to cool in the fridge before adding to the cooled pie crusts.
- Place all the meringue ingredients in a heat proof bowl over a pot of water.
- Slowly warm the pot of water, warming the egg white until it is warm to touch. This needs to be done slowly to prevent the egg whites from curdeling or cooking.
- Remove the mixture and place in a bowl of a kitchen stand mixer. Whisk on high for 8 minutes until glossy. It is ready to use right now!!
- Place a 6 or 8 star piping tip in a piping/zip lock bag and spoon the meringue mixture in.
- Pipe the meringue over the tarts. Alternatively just spread it over (not as pretty but just as tasty).
- Use a blow torch to brown off the meringue, or place under a hot grill/oven briefly.
- Serve immediately or store in the fridge.