Coronation Grape Meringue Tarts
- For the filling:
- 1½ pounds of Coronation Grapes
- 3 tablespoons of lemon juice
- 1 cup of sugar
- Tart shells:
- 3 ounces of cream cheese - softened
- ½ cup of butter - softened
- 1 cup of flour
- Meringue:
- 3 egg whites at room temperature
- ¾ cup of sugar
- For the Filling:
- Bring the grapes and lemon juice to a simmer over medium heat for 12 minutes or until all the grapes are popped.
- Strain the grapes in a fine mesh strainer until all the juice stops dripping.
- Place the juice and sugar back into the pot and place over medium heat.
- Bring to a low boil stirring occasionally until a temperature of 220 degrees is reached.
- Remove from heat and allow to cool fully.
- The jelly will set once cooled.
- While the jelly is cooling make the tart shells.
- Tart shells:
- Cream the cheese and butter with a mixer.
- Add the flour and beat until a dough is formed.
- Place in the fridge to chill for about 20 minutes.
- Roll into 24 balls.
- Spray a mini tart pan with non stick spray.
- Press the dough ball into each cavity and form the shells.
- Bake in a 325 F degree oven for 20 - 25 minutes until lightly browned.
- While the tart shells are baking make the meringue.
- To make the meringue:
- Whip the egg whites until foamy with a mixer.
- Once foamy slowly add the sugar whipping well.
- This should take about 8 minutes.
- Once the tart shells are done spoon a generous teaspoon of jelly into each shell.
- Using a pastry bag or a teaspoon place a dollop of meringue on to each tart.
- Broil for a few minutes until nicely browned.
Recipe by Nutmeg Disrupted at https://nutmegdisrupted.com/coronation-grape-meringue-tarts/
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