- Mini Queen Of Puds.jpg (31.27 KiB) Viewed 398 times
Takes: 1 hour (plus cooling time)
Serves: 12 (makes)
No nutritional information available.
Ingredients
- Butter, for greasing
- Flour, for dusting
- 320g packet ready rolled shortcrust pastry, defrosted if frozen
- 2 eggs, separated
- 50g caster sugar, plus 50g extra
- 75g ground almonds
- 1 tsp vanilla extract
- 1 tbsp finely grated lemon zest, plus 1 tbsp lemon juice
- 2 tbsp raspberry jam, warmed
Method
1. Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Grease 12 holes of a shallow tart tin. Unroll the pastry on a lightly floured surface. Using a 6½cm round cutter, cut out 12 circles from the pastry, re-rolling when needed. Use to line the tart tin. Set aside.
2. Meanwhile, mix the egg yolks, caster sugar, almonds, vanilla extract and lemon zest and juice together in a bowl until well combined. Divide the mixture between the pastry cases and smooth the tops. Bake for 25 minutes or until golden brown. Brush the jam over the warm filling.
3. Using an electric mixer, beat the egg whites in a clean, dry bowl until stiff peaks form. Add the sugar, a dessert spoon at a time, beating for 3 - 4 seconds in between each addition, until the mixture is thick and glossy.
4. Spoon the meringue into a piping bag fitted with a fluted nozzle and pipe the meringue onto the tarts. Place under a hot grill for 2 - 3 minutes until lightly browned or use a kitchen blow torch. Leave to cool the serve.
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