Nutty Jam Meringue Tarts
Recipes for Home & Restaurant
by Nadine Lloyd
0.5lb (225g) Macadamia nuts – finely chopped
2½ cups plain flour
2 tablespoons caster sugar
3 teaspoons baking powder
½ teaspoon salt
5.3oz (150g) butter
2 tablespoons water
0.5lb (250g) frozen strawberries
1 cup caster sugar
3 teaspoons corn flour
1 cup caster sugar
1 cup macadamia nuts
White of the eggs
Add the flour, ½ the macadamia nuts, caster sugar, salt, and the butter to a food processor.
Mix until the consistency resembles a bread crumb mix, (or rub the flour and butter mix through with your hands).
Separate the eggs.
In a small mixing bowl, and using a fork, mix the yolks and the water together.
Add the egg mix to the processor.
Mix through to a soft manageable dough.
Wrap the dough in cling wrap and place it into the refrigerator for 10 minutes.
Place the strawberries into a medium-sized bowl.
Sprinkle the caster sugar over the strawberries.
Allow to stand until they are fully de-frosted.
Using a fork, mix the strawberries and caster sugar together.
Add the corn flour and a little cold water together in a mug to form a paste.
Add the corn flour paste to the strawberry mixture.
Stir through and set aside.
Beat the egg white to a stiff peak.
Continue to beat the egg white while slowly adding the caster sugar.
Fold the remaining half of the macadamia nuts through the egg white.
Roll out the dough to around 0.12-0.15in (3-4mm) thick sheet.
Using a 2.76in (70mm) diameter cookie cutter, cut all the dough into discs.
Press each disc into the molds of a medium-sized muffin tray.
Using a teaspoon, half-fill the pastry cups with strawberry jam.
Using a teaspoon, fill the remainder of the pastry cups with meringue mix.
Preheat the oven to 320°F (160°C).
Bake for 20-25 minutes, or until the tarts turn a golden brown.
Remove from the oven and allow to cool.
Enjoy with tea or coffee.