Wild Strawberry Meringue Tarts
I can't imagine June without strawberries, and you probably can't either. Going back 300 years ago, such large and juicy strawberries as we know them were not even known to the world. The strawberry is a relatively young "invention" compared to other plants. This hybrid was obtained in Europe by crossing the wild strawberry from North America with the Chilean wild strawberry, an event that took place at the beginning of the 18th century.
The wild strawberry is a fruit that is in season in June and July. It grows wild in Europe, Asia and North America. The wild strawberry has many health-promoting properties, and is also low in calories, so it is worth taking advantage of its benefits. Wild strawberries can be eaten alone, but also as an ingredient in delicious fruit desserts.
This is my childhood's favorite wild fruit that holds a special place in my heart. I have fond memories of spending endless hours scouring the forest in the Polish mountains for these elusive wild strawberries. It was my aunt Rozalia who first introduced me to the exquisite wild strawberry tart that quickly became a family favorite. Each bite of these tarts is a delightful experience, perfect for any occasion. I can still picture my aunt meticulously assembling them before my eyes, with a tin full of empty tart shells ready and a fresh batch of the light, fluffy filling chilling in the fridge. These moments with my dear Auntie Rozalia are etched in my memory as truly unforgettable. Thank you, dear Auntie, for these cherished times together!
After three rounds of experimenting with different baking techniques in pursuit of the perfect recipe, I am excited to unveil this delightful creation to you. No need to scour the woods for wild strawberries; simply opt for any fresh berries like juicy strawberries, plump blueberries, tart raspberries (you may need to sieve out the seeds), or the unique saskatoon berries. The luscious filling for these strawberry tarts features a luxurious Swiss meringue. This particular meringue is crafted by gently cooking a mixture of egg whites and sugar over a double boiler, followed by a vigorous whipping process that results in a cloud-like, voluminous meringue. Thanks to the gentle cooking, any concerns about consuming raw eggs are alleviated, and the meringue boasts a velvety, glossy consistency that is truly unparalleled.
Wild Strawberry Meringue Tarts
By Zosia Culinary Adventures | Date: May 02
Preparation Time: 1.5 hour
Bake Time: 20minutes
Yield: 18 mini tarts(28g or 1oz each)
Ingredients to make tarts: 18 Mini Tart Mold(tins) 3D x 7W x 3H centimeters
150g unsalted butter, softened
4 tablespoons granulated sugar
2 egg yolks, room temperature
2 tsp pure vanilla extract
260g all purpose flour
1/4 tsp baking powder
1 tablespoon plain yogurt or sour cream
Instructions:
Preheat the oven to 170 °C or 340 °F before beginning the baking process. Ensure to grease all the tart molds with butter to prevent sticking and ensure easy removal once baked.
Add butter and sugar into a bowl. Using a spatula, mix everything together.
Add egg yolks, vanilla extract and yogurt. Continue mixing.
Mix baking powder with flour and add to egg mixture. Bring everything together to form into a dough.
Weigh the tart dough and divide it evenly into 18 pieces (app. 28 g each). Form each piece into a ball.
Take each piece of dough and press into tart molds.
Using a fork, prick the base so that it doesn’t puff up while baking.
Place all tarts on a baking tray and place them in the freezer for 10 minutes.
Bake for 20 minutes on the lowest rack in the oven.
Remove from the oven and leave tarts to cool completely.
Once cooled, remove the shells from the molds by flipping them and tapping a bit on the back of the base to help releasing them. Ready to use!
These are the most delicate and light in flavor tarts that I’ve ever made. They melt in your mouth.
Ingredients: to make swiss berry meringue tart filling (no baking)
Yield: 400-500ml
3 large egg whites, room temperature
pinch of salt
150g granulated sugar
1/4 tsp cream of tartar
125ml pureed fresh wild strawberries
Instructions:
In the bowl of a stand mixer, combine the egg whites, sugar, and salt.
Bring a saucepan with a few inches of water to a simmer on the stovetop. Carefully place the mixer bowl over the simmering water, ensuring it does not come into direct contact with the water.
With a gentle and continuous motion, stir the mixture until the egg whites reach a noticeably warm temperature and the sugar completely dissolves. This process typically takes around 4 to 10 minutes, or until a food thermometer reads 140°F (60°C) when inserted into the mixture. Remember to avoid leaving the mixture unattended during this critical stage. To test if the sugar has dissolved completely and to gauge the warmth of the mixture, dip a finger into it and rub the mixture between your fingers—it should feel smooth and very warm to the touch, indicating readiness.
In the bowl of a stand mixer fitted with a whisk attachment, beat the prepared meringue on medium-low speed until foamy, about 2 minutes. Gradually increase the speed and beat until you achieve a stiff peak that droops only slightly when you lift up the whisk, and the bottom and sides of the bowl no longer feel warm to the touch, about 4 minutes. Add the pureed fruit and beat a few seconds to mix it in.
Fill tarts just before serving as they are delicate and should be eaten right away. Store tart shells in a cookie tin and meringue filling in the fridge until guests arrive. Swiss meringue is freshest on the day it's made. Refrigerating in advance can cause it to lose lightness and get watery the next day, though still edible. I kept meringue refrigerated for 3 days; it stayed good and only slightly runny compared to first day.
Nutrition Facts per 1 tart:💔
Calories 188 | Fat 7.8g \ Saturated Fat 4.4 g\ Cholesterol 74 mg\ Sodium 70 mg\ Total Carbohydrate 20.7g\ Dietary Fiber 0.5g\ Total Sugars 9.7g\ Protein 3.7 g \ Vitamin D 9 mcg\ Calcium 78 mg\ Iron 1 mg\ Potassium 206 mg