Strawberry Meringue Tartlets
From jo_jo_ba 8 years ago
- 2 hours to make
- Serves 12
A chocolate and coconut graham crust holding a thick, chunky strawberry filling is hidden by a pillow of meringue, just kissed by enough flame to turn golden and marshmallowy. It's a perfect Spring-Summer celebration!
Ingredients
Crust:
- 1 cup graham cracker crumbs shopping list
- 1 tbsp ground flaxseed shopping list
- ¼ cup shredded unsweetened coconut shopping list
- 1 tbsp unsweetened cocoa powder shopping list
- ¼ cup coconut oil, melted shopping list
- 2 tbsp orange juice shopping list
- 2 tbsp brown sugar shopping list
Filling:
- 2 ½ cups chopped fresh or thawed frozen strawberries shopping list
- ¾ cup 100% fruit strawberry jam shopping list
- 2 tbsp icing sugar shopping list
- 2 tbsp cornstarch shopping list
Meringue:
- 2 egg whites (or ¼ cup pasteurized egg whites if making for children / elderly) shopping list
- ¼ tsp cream of tartar shopping list
- 1/8 tsp salt shopping list
- 1/3 cup sugar shopping list
How to make it
Crust:
- Preheat the oven to 375°F and line 12 muffin cups with foil liners.
- In a bowl, stir together graham cracker crumbs, flaxseed, coconut and cocoa powder.
- Stir together the coconut oil, orange juice and brown sugar in another bowl, then add to the graham crumb mixture and stir until moistened.
- Spoon evenly into the muffin liners and press into the bottom and up the sides.
- Bake for 7-10 minutes, until firm.
- Cool completely, then chill for at least 45 minutes.
Filling:
- Combine the strawberries, strawberry jam, icing sugar and cornstarch in a microwave safe bowl.
- Microwave for 5 minutes, stirring with a fork after 30 seconds to thoroughly combine.
- Spoon into the chilled crusts and refrigerate while preparing the meringue.
Meringue:
- In a spotlessly clean bowl with an electric mixer, whip egg whites, cream of tartar and salt until soft peaks form. Gradually add the sugar while whipping and beat until stiff glossy peaks form, about 8 minutes.
- Dollop meringue on top of the strawberry mixture and place under the broiler for 30 seconds-1 minute, until golden. (Alternatively, place tarts into a 325°F oven until set and golden brown, 14 to 16 minutes, or use a kitchen blowtorch to toast the meringue.)
- Serve immediately or cover loosely and store in the refrigerator up to 2 days.
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