envy™ Apple Meringue Tarts
- Servings
12
INGREDIENTS
- 24 mini sweet pastry tart cases
- 3 envy™ apples
- ¼ cup caster sugar
- ½ teaspoon cinnamon
- 2 tablespoons corn flour + 2 tablespoons water
- 2 egg whites
- 1 cup caster sugar
METHOD
- Peel and core the envy™ apples then cut into small diced pieces
- Transfer to a medium saucepan and add the cinnamon and caster sugar and simmer for 8-10 minutes until tender
- Stir in the combined corn flour and water
- Stir for 2-3 minutes over a low heat until the apple is thick and saucy, set aside to cool completely
- Pre-heat the oven to 190 degrees
- Arrange the tartlet shells on a lined baking tray
- Combine the sugar and water in a small saucepan and simmer stirring occasionally for about 8-10 minutes until syrupy but still clear
- Meanwhile using an electric beater whip the egg whites until soft peaks then gradually pour in the hot sugar syrup in a thin stream beating continuously until the meringue is thick, white and glossy, about 5 minutes.
- ¾ Fill the tart shells with the apple mixture then spoon or pipe the meringue on top ending in a peak at the center
- Bake for 6-8 minutes or until the meringue starts to toast and turn golden
- Serve while still warm
4
10 mins
