strawberry meringue tart

I picked-up a great technique to judge the doneness of a meringue from Jamie Oliver. Whisk the egg whites to the point that when you hold the bowl upside down on your head, the mixture does not pour over you! This is a lovely dessert which can be made with any fruit combination you fancy.

Pastry for 9-inch tart shell

9 ounces flour

6 ounces butter

2 to 3 ounces ice water

1 egg yolk

a pinch of salt

1/2 cup of sugar (omit if you prefer unsweetened tart)

Filling

3 cups quartered strawberries

1 cup sugar

1 tablespoon lemon juice

1/2 cup plus 2 tablespoon water

3 tablespoons cornstarch

Meringue

5 large egg whites

1 teaspoon lemon juice

1/2 cup sugar

To make the tart shell: Combine the flour, butter and sugar in a mixing bowl and rub the butter between your fingers until they form small pea-sized bead chunks. Add the egg yolk, salt and water and whisk until they just combined. Shape the dough into a log, wrap in plastic and chill at least 30 minutes in the refridgerator. On a lightly floured surface, roll out the dough to just under 1/4 inch thick and line a 9 inch tart shells. Trim, and “blind” bake in oven for 15-20 minutes over 180 degree C. (To blind bake, line the pastry shell with a baking sheet and fill the pastry with dried beans. The reason for this is to prevent the crust from buckling.)

To make the filling: Stir strawberries with sugar, lemon juice and the 1/2 cup of water in a bowl and let sit for 20 minutes. Strain the liquid into a small saucepan, heat up to a simmer and stir in the cornstarch and the balance 2 tablespoons water while whisking. Stir until thickened, then remove from heat to cool. Once cooled, fold the liquid back into the strawberries and pour the whole thing into the baked tart shell. Chill in refridgerator while preparing the meringue.

To make the meringue: Whisk the egg whites to a soft peak (if you prefer not to have stiff arms, use a standing mixer). Add the sugar and whisk in. Adjust the sweetness according to your preference by adding a bit more sugar if necessary.

Assembly: Fold the filling into the baked tart shell, then dollop the meringue on top and peak it with a fork so it’s not all smooth and flat. Bake in oven oven 200 degree C for 2-3 minutes until the meringue is lightly golden. Serve hot or cold.

pavlova

There’s this old Australian/New Zealand (origins still hotly debated until today) dish which is sweeping the nation into a frenzy, Pavlova. This meringue-based desert, named after a Russian ballerina, Anna Pavlova, is basically French/Swiss meringue topped-off with whipped cream and fruits such as berries. I’ve never actually heard of this desert until the missus made me swear an oath to find her one and from there i learned it’s existence. I had to search hi and low for this, going to every single Ben’s and Delicious’ joints where they seem to run out of. Honestly, there’s nothing really special about the desert (that is worth fighting over it my dear Aussies and Kiwis), but it is simple enough and fun to make, and satisfying for those sweet tooth cravings.

Make one 9-inches meringue

3/4 cup fine sugar

2 teaspoons cornstarch

3 egg whites, room temperature

1 teaspoon vanilla extract

3/4 teaspoon white vinegar/lemon juice

fresh strawberries, lots of them

Preheat oven to 120 degrees C. Line a baking tray with a baking sheet or parchment paper. Whisk the sugar and cornstarch in a bowl until they combine into a single mixture. In another bowl, whisk egg whites until they are foamy and have a thick, ribbony texture. Pour the sugar mixture gradually into the egg white mixture while whisking vigorously until completely incorporated, and continue whisking until the egg whites are glossy and thick. Add the vanilla and vinegar/lemon juice into the egg white mixture; continue to whisk until you can lift your beater or whisk straight up and the egg whites form a sharp peak that holds its shape. Spoon the mixture onto the prepared baking sheet; spread out into a 2-inch high by 6-inch wide circle, but they need not be symmetrical. Bake in the preheated oven for 1 hour. Turn off the oven, crack open the oven door and let the Pavlova cool for one hour.

To serve, transfer Pavlova to a serving plate. Top with whipped cream and fresh strawberries (or any fruits that you desires).