The recipe for these strawberry and caramelized meringue mini tarts is an old family recipe. It is prepared with a shortcrust pastry shell that is filled with fresh strawberries. Everything is covered with meringue which is then baked so that it becomes caramelized. Yes, that’s right, caramelized. The color of this meringue is due to a personal choice as by raising the temperature of the oven the meringue does not become white as snow but of a golden color. This ensures that the inside of the meringue remains soft and sticky while the outside is crunchy and with a delicate aftertaste of caramelized sugar. This meringue with a tender heart together with strawberries that become soft but keep their fresh taste create a delicious and surprising dessert.
These tartlets should be stored at room temperature covered with a cotton cloth. You can keep them at room temperature for up to 3 days. I do not recommend placing them in the refrigerator as the humidity in the fridge will soften the meringue.
lot of love. B.
p.s. If you are looking for another surprising dessert with shortcrust pastry, check out my Mascarpone and orange blossom tart (photo below).
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