Mini fruit jelly tarts with nuts and meringue

Mini fruit jelly, walnut, and meringue tarts

Preparation time: 1 hour
Baking time: 30 minutes
Total time: 1 hour and 30 minutes
Number of servings: 12 mini tarts

Today, I invite you to discover a delicious recipe for mini tarts with fruit jelly, walnut, and meringue, a perfect combination of textures and flavors that will delight any sweet tooth. These tarts are not only a refined dessert but also an excellent way to utilize the berries you have in your freezer. The crumbly crust, tangy jelly, and crunchy meringue create a symphony of tastes that will bring smiles to the faces of your loved ones.

The history of mini tarts is fascinating, with deep roots in pastry traditions around the world. Over time, they have evolved from simple dishes to true culinary works of art, and the combination of fruit and meringue has become a cherished classic. These mini tarts are perfect for special occasions, but also for indulging on ordinary days.

Necessary ingredients:

For the tart shell:
- 600 g flour
- 100 g butter (preferably at room temperature)
- 150 g lard
- 4 egg yolks
- 4 tablespoons sour cream
- 5 tablespoons sugar
- 1 teaspoon baking soda extinguished with lemon juice
- Salt (a pinch)
- Vanilla (to taste)
- Grated zest of one lemon

For the jelly:
- 300 g berries (blueberries, red currants, blackberries)
- 4 tablespoons sugar
- 2 tablespoons cornstarch

For the meringue:
- 4 egg whites
- 5 tablespoons sugar
- 250 g ground walnuts

Preparation method:

1. Preparing the tart dough: In a large bowl, mix the flour with the butter and lard, using your fingers to achieve a crumbly texture. This step is essential for obtaining a crisp and airy crust. Then add the egg yolks, sour cream, sugar, baking soda extinguished with lemon juice, salt, vanilla, and lemon zest. Mix well until all ingredients combine into a homogeneous dough, but be careful not to over-knead it to maintain the crumbly texture.

2. Chilling the dough: Wrap the dough in plastic wrap and refrigerate for one hour. This will firm up the dough, making it easier to roll out into tart forms.

3. Preparing the jelly: While the dough is chilling, prepare the jelly. Blend the berries with the sugar in a blender until you obtain a smooth paste. If you don’t mind the seeds, you can skip the next step, but for a smoother jelly, strain the paste through a sieve to remove the seeds. Then mix the fruit puree with the cornstarch and place it over low heat, stirring continuously until it thickens. Allow the jelly to cool.

4. Rolling out the dough: Once the dough has chilled, take it out of the refrigerator and roll it out on a lightly floured surface. Use a rolling pin to achieve a thin sheet. Cut circles from the dough and place them in the tart forms. Make sure the edges are well shaped.

5. Filling the tarts: Fill each form with fruit jelly, leaving a little space at the top, as they will be covered with meringue.

6. Preparing the meringue: In a clean bowl, beat the egg whites until stiff peaks form. Gradually add the sugar, one tablespoon at a time, continuing to beat until the meringue becomes glossy and firm. Finally, fold in the ground walnuts with a spatula, being careful not to lose the air in the mixture.

7. Assembling the tarts: Using a piping bag, place the meringue on top of the jelly in the tart forms. Ensure that the meringue evenly covers the jelly, creating a pleasing appearance.

8. Baking the tarts: Preheat the oven to 160°C. Bake the mini tarts for 30 minutes, or until the meringue is lightly golden and firm. The tart should remain crisp, and the meringue dry.

9. Cooling and serving: Once ready, remove the tarts from the oven and let them cool in the forms for 10 minutes, then transfer them to a cooling rack. These mini tarts can be served warm or at room temperature.

Serving suggestions: These mini tarts are delicious served with a scoop of vanilla ice cream or a dollop of whipped cream. Additionally, a chocolate or caramel sauce would add an extra layer of flavor.

Possible variations: You can experiment with different types of fruit for the jelly, such as peaches or apples, to achieve different combinations. Also, for a more intense flavor, you can add a little cinnamon or nutmeg to the meringue.

Calories and nutritional benefits: One serving of mini tart (approximately 1/12 of the recipe) contains about 250 calories. These tarts provide a good source of vitamins from the berries, which are rich in antioxidants and contribute to overall health. Additionally, the walnuts add a significant amount of protein and healthy fats.

Frequently asked questions:

1. Can I use other types of flour for the crust?
Yes, you can use whole wheat flour or a gluten-free flour blend, but the texture will be different.

2. How can I store the mini tarts?
These tarts are best stored in the refrigerator, covered, for 2-3 days. However, the meringue may become soft if stored for too long.

3. What can I do with leftover egg whites?
You can use leftover egg whites to make omelets, soufflés, or other recipes that require egg whites.

Feel free to try this recipe for mini tarts with fruit jelly, walnut, and meringue, and enjoy a culinary experience full of flavor. Whether you serve them at a special occasion or simply to treat yourself, these tarts will surely be a hit. Enjoy!