Mini cherry tarts with meringue

Mini cherry tarts with meringue – An explosion of flavors in a delicate tart

Have you ever thought about how delightful it is to indulge in a dessert that combines a crunchy crust, juicy cherry filling, and fluffy meringue? Mini cherry tarts with meringue are a perfect choice for any occasion, whether it's a family dinner, a party with friends, or simply a moment of personal indulgence. This dessert is not only delicious but also a true work of art on a plate.

Preparation time: 20 minutes
Baking time: 20 minutes
Total time: 40 minutes
Number of servings: 6 mini tarts

Ingredients:
For the crust:
- 130 g flour
- 60 g cold butter, diced
- 1 egg
- 50 g powdered sugar
- A pinch of salt

For the filling:
- 150 g pitted cherries (fresh or canned)
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1 tablespoon milk
- 2 egg yolks

For the meringue:
- 2 egg whites
- 2 tablespoons sugar
- 1 packet vanilla sugar

A brief history of the recipe
Mini cherry tarts with meringue have a rich history, being a popular dessert in many cultures. These individual tarts are perfect for serving at festive meals, as well as at more casual gatherings. It is said that the combination of tart cherries and sweet meringue has always been appreciated for the savory contrast it creates.

Step by step: Preparing the mini tarts

Step 1: Preparing the crust
1. In a bowl, combine the flour, powdered sugar, and a pinch of salt. Mix the dry ingredients well to homogenize them.
2. Add the diced cold butter and, using your fingertips, start to quickly knead until the mixture becomes crumbly and forms a texture similar to wet sand.
3. Add the egg and continue kneading until you obtain a compact and smooth dough. Don't worry if the dough feels a bit sticky; this is normal due to the butter content.
4. Wrap the dough in plastic wrap and let it rest in the refrigerator for at least 30 minutes. This step is essential for achieving a better texture when baking.

Practical tip: You can add a little vanilla extract to the dough for extra flavor.

Step 2: Preheating the oven
- While the dough is cooling, preheat the oven to 180°C. This will ensure even and perfect baking.

Step 3: Forming the tarts
1. Once the dough has cooled, take it out of the refrigerator and break pieces off to line the tart forms. There's no need to grease the forms, as the dough is quite rich.
2. Roll out the dough into a thin sheet and place it in the tart forms, making sure to evenly cover the edges.
3. Prick the dough with a fork here and there to prevent air bubbles from forming during baking.
4. Bake the dough in the preheated oven for 10 minutes, until it turns lightly golden.

Step 4: Preparing the filling
1. In a bowl, beat the egg yolks with the sugar until creamy and they turn whitish in color.
2. Add the cornstarch and mix well. Then, gradually pour in the milk and stir to prevent lumps from forming.
3. Transfer the mixture to a saucepan and place it over low heat. Stir constantly to prevent sticking to the bottom of the pot.
4. When the mixture starts to thicken, add the cherries and mix well. If the cherries release too much juice, you can put the mixture back on the heat for a few minutes to thicken it.

Step 5: Preparing the meringue
1. In a clean bowl, beat the egg whites with a pinch of salt. It is important that the bowl is completely dry to achieve perfect meringue.
2. When the egg whites start to foam, gradually add the sugar and vanilla sugar, continuing to mix until you obtain a stiff and glossy foam. The meringue is ready when, lifting the mixer’s beaters, it forms peaks that hold their shape.

Step 6: Assembling the tarts
1. Remove the crusts from the oven and fill each tart with the cherry mixture. Do this carefully to avoid breaking the crust.
2. Use a piping bag to add the meringue on top of each tart, creating the desired shape. You can use a spatula to smooth the meringue or create swirls with a spoon.
3. Put the tray back in the oven at a higher temperature (190°C) and bake for another 10 minutes or until the meringue turns golden and crispy.

Serving and suggestions
Let the mini cherry tarts cool slightly before serving. These tarts are excellent alongside a scoop of vanilla ice cream or with warm chocolate sauce, which will add an even more pleasant contrast. You can also serve with a cup of aromatic tea or coffee to balance the sweetness of the dessert.

Possible variations
- Berries: You can replace the cherries with other berries, such as raspberries or blackberries, to create a different flavor.
- Flavored meringue: Add a little lemon or almond extract to the meringue for an even more intense taste.
- Cocoa dough: If you're a chocolate lover, you can incorporate cocoa into the dough to create a delicious contrast.

Frequently asked questions
1. Can I use other fruits? Yes, you can experiment with different fruits, but make sure to adjust the sugar quantity according to their sweetness.
2. How can I store the tarts? These mini tarts are best consumed fresh, but they can be stored in the refrigerator for 1-2 days. The meringue may become softer, but the taste remains delicious.
3. Can I freeze mini tarts? Although it is not recommended to freeze the meringue, you can freeze the tarts without filling and bake them later.

Nutritional values (per serving)
- Calories: approximately 200 kcal
- Fat: 10 g
- Carbohydrates: 28 g
- Protein: 3 g

Mini cherry tarts with meringue are more than just a dessert; they are a way to explore creativity in the kitchen and share the joy of cooking with loved ones. Treat yourself to this easy recipe and delight your taste buds with every bite!

 Ingredients: For the dough: 60 g butter 130 g flour 1 egg 50 g powdered sugar For the filling: 150 g pitted cherries 1 tablespoon sugar 1 tablespoon cornstarch 1 tablespoon milk 2 egg yolks For the meringue: 2 egg whites 2 tablespoons sugar 1 vanilla sugar

 Tags:  cherry tart minitarte