Caramel Meringue tarts

You are here:

Print to PDF

[X]

Print recipe

Caramel Meringue tarts

Print:

main picture

tips

step pictures

comments

Print recipe

I'm cooking this today

Ingredients

12 piece(s)

Pastry

170 g cream cheese, chopped
170 g Butter, softened and chopped
10 g sugar
270 g plain flour
dash vanilla extract

Filling

1 can Top'n'Fill

Meringue

2 egg whites
pinch cream of tartar
75 g pure icing sugar, sifted

Add to shopping list

6

2h 55min

Preparation 2h 30min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Afternoon tea Snack Supper Alcohol-free Vegetarian Nut free Creative Low budget Everyday Tart

Recipe's preparation

Pastry

Combine all 10secs/sp7

Knead 2 mins

Wrap in cling wrap and place in the fridge to firm up.
At this point it will be very soft and sticky.
This can take 2-4 hours. It needs to be firm enough to roll out.

Caramel

Place filling into a small bowl and stir briskly until smooth.

Meringue

Beat to stiff peaks in your favourite way, adding sugar once it has reached a stiff consistency.

Assembly

Grease 12 pattycake/cupcake holes.

Roll pastry out to 3mm thickness and cut to fit.

Fill with caramel (no need to bake first).

Bake 180C/20-30 mins, until golden and the caramel has bubbled up.

Top with a spoon of meringue and bake again 200°C/10 mins or until meringue has coloured.
Important: Leave to cool completely in the tins before removing or they will crumble.

Accessories you need

Spatula TM5/TM6
buy now

Tip

A few points to note:

*The pastry is very soft. Almost cake like before you put it in the fridge.
It may take 2 hours to firm up, but it won'r roll like normal pastry. Dust your work surface generously with flour to prevent sticking.
But the end result is worth it. Buttery, really short pastry.

* Do not attempt to remove the tarts from the tins until completely cold. Run a knife around the edges to remove when cool.

* Use the recipe for meringue on p308 of the BCB, as a guide if you want to make it in the TMX. Reduce the times given. Or prepare it in your favourite way.
*These will last a few days in the fridge and likely freeze but you’d probably have to scrape off the meringue first.
*They definitely set better after a couple of hours in the fridge 👍

Enjoy with a lovely cup of tea or coffe..sooo delicious!
"Thermify me" your source for great recipes, tips and cooking inspiration.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.