Small sea buckthorn tarts with meringue
With or without gluten, crispy, sour and sweet, and very simple to make. These little tarts can tempt anyone and impress most.
approx. 14 pcs. in small molds (diameter 8 cm)
shortcrust pastry:
shortcrust pastry:
- 240g wheat flour or 80g corn flour + 80g rice flour + 80g buckwheat flour
- and
- 120g cold butter
- 80g icing sugar
- 1 egg
- 1 pinch of salt
Sea buckthorn cream:
- 100g of sugar
- 2 eggs
- 1 vanilla pod
- 1 dl whipping cream
- 1 dl 100% sea buckthorn juice
- 1 teaspoon cornstarch
Meringue:
- 50g egg whites
- 35g icing sugar
shortcrust pastry:
1. Put flour, wheat or gluten-free, icing sugar, the blended sea buckthorn flakes and salt in a bowl.
2. Cut the cold butter into small pieces and crumble it into the flour until it resembles breadcrumbs.
3. Now collect the dough with the egg and put it in the fridge for 1/2 hour.
4. Grease the small molds with butter, roll out the dough to approx. 3 mm thickness.
5. Cut out circles that fit the shapes.
6. Line the forms with dough and pre-bake them at 200 degrees for 3-5 minutes until the dough dries easily.
Cream:
1. Split the vanilla pod and mix the vanilla beans with a little of the sugar.
2. Now whisk it all together well.
3. Pour the sea buckthorn cream into the molds with the pre-baked pie dough.
4. Put them carefully back in the oven and now bake them for 8-10 minutes, this time only at 175 degrees, until the sea buckthorn cream sets.
Meringue:
1. Beat the egg whites until stiff.
2. Add icing sugar and beat for a minimum of 8 minutes.
3. Place small meringue tops on the cooled tarts and then burn with a brulée burner.
