Blueberry Meringue Tarts
Full recipe at deliciouseveryday.com
Utensils needed:
- BLUEBERRY CURD:
- 125 g of blueberries (5 ounces)
- 1 tbs of water
- 1 egg (plus 1 egg yolk)
- 90 g of caster sugar (3 oz, superfine)
- 40 g of butter (3 tbs)
- PASTRY:
- 200 g of plain flour (sifted, 1 2/3 cups, all purpose)
- 30 g of icing sugar (sifted, 1/4 cup, powdered)
- 75 g of chilled unsalted butter (chopped into cubes, 5 1/4 tbs)
- 1 egg yolk
- 60 ml of cold water (1/4 cup)
- ITALIAN MERINGUE:
- 180 g of caster sugar (3/4 cup, superfine)
- 2 tbs of water
- 2 egg whites