Gooseberry Meringue Tartlets Recipe
How is it that you still haven't tried my recipe for Gooseberry Meringue Tartlets. This Gooseberry Meringue Tartlets is a perfect Dessert. The main ingredient in Gooseberry Meringue Tartlets is always Fruits. This Gooseberry Meringue Tartlets is a lovely way in which you can express your gratitude to your aunts, moms, grandparents and friends for teaching you recipes. Try it out!
Ingredients
Pastry:
Generous 1 cup (160 g) all-purpose flour, sifted
Pinch of salt
6 tablespoons (100 g) butter, cut in small pieces
1/4 cup (60 g) sugar
1 tablespoon dairy sour cream
2 egg yolks
Filling:
1 lb. (500 g) gooseberries
1/4 cup (60 g) granulated sugar
1/3 cup (100 ml) brandy
1-1/4 cups (30(1 ml) milk
3 tablespoons (120 g) cornstarch
Scant 1/4 cup (50 ml) whipping cream
1/4 cup (25 g) powdered sugar
Meringue:
4 egg whites
Generous 1 cup (150 g) powdered sugar, sifted
Directions
To make pastry, knead flour, salt, butter, sugar, sour cream and egg yolks to a dough.
Wrap in foil and refrigerate 30 minutes.
To make filling, wash and stem gooseberries.
Cook gently in a covered saucepan with granulated sugar and brandy until soft.
Drain.
Blend a little milk and cornstarch.
Boil remaining milk, cream and powdered sugar.
Stir hot milk mixture into cornstarch mixture.
Return to heat and bring to a boil, stirring until thick.
Cool, stirring often.
Preheat oven to 400°F (205°C).
On a floured surface, roll out dough 1/8 inch (3 mm) thick.
Cut out rounds to fit eight to ten 3-inch (7.5-cm) tartlet pans.
Place dough in pans.
Bake blind 10 minutes or until golden.
Cool in pans.
Increase oven temperature to 425°F (220°C).
Fill shells with cream mixture; top with gooseberries.
To make meringue, beat egg whites until stiff; beat in powdered sugar.
Pipe lattices over tartlets.
Brown meringue in oven a few minutes with oven door slightly open.
Wrap in foil and refrigerate 30 minutes.
To make filling, wash and stem gooseberries.
Cook gently in a covered saucepan with granulated sugar and brandy until soft.
Drain.
Blend a little milk and cornstarch.
Boil remaining milk, cream and powdered sugar.
Stir hot milk mixture into cornstarch mixture.
Return to heat and bring to a boil, stirring until thick.
Cool, stirring often.
Preheat oven to 400°F (205°C).
On a floured surface, roll out dough 1/8 inch (3 mm) thick.
Cut out rounds to fit eight to ten 3-inch (7.5-cm) tartlet pans.
Place dough in pans.
Bake blind 10 minutes or until golden.
Cool in pans.
Increase oven temperature to 425°F (220°C).
Fill shells with cream mixture; top with gooseberries.
To make meringue, beat egg whites until stiff; beat in powdered sugar.
Pipe lattices over tartlets.
Brown meringue in oven a few minutes with oven door slightly open.
