Meringue Caramel Tarts

admin, January 20, 2015

Serving Size: 12

Ingredients:

Caramel:

  1. 375 g Nestlé Sweetened Condensed Milk
  2. 2 tbsp CSR Golden Syrup
  3. 50 g Coles Butter

Meringue:

  1. 2 Egg Whites
  2. 1/2 cup CSR Caster Sugar

Pastry:

  1. 1 cup White Wings Plain Flour
  2. 80 g Coles Butter, chopped
  3. 1 – 1 1/2 tbsp Water

 

Directions:

  1. Preheat oven to 180°C or 160°C fan. Grease a 12-hole patty pan. To make pastry, sift flour into a large bowl and add the butter. Rub with fingertips until the mixture resembles breadcrumbs. Add water a tablespoon at a time, until mixture comes together. Turn out onto a lightly floured surface and knead lightly. Roll out dough until 3mm thick. Cut out 12 x 7cm circles and gently ease into the prepared pan. Prick bases with a fork. Chill for 10 mins. Bake for 12–15 mins until lightly golden.
  2. In a medium saucepan, combine condensed milk, golden syrup and butter. Cook, stirring, over low-medium heat for 8–10 mins or until light golden and thick. Spoon the mixture into cooked cases. Cool.
  3. In a large clean bowl, beat egg whites with electric beaters until soft peaks form. Gradually add the sugar, beating well, until meringue is thick and glossy. Using a plastic piping bag with a 2cm round nozzle, pipe the meringue onto the caramel tarts and bake for 6–8 mins, until golden.

 

Tips:

  1. The caramel needs to be stirred constantly, otherwise it may “catch” on the saucepan; stir with a plastic spatula for best results.
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  1. If you don’t have a piping bag, use a heavy plastic bag with a corner snipped off, or simply spoon the meringue onto the caramel.

 

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