Coronation Grape Meringue Tarts
Recipe type: Dessert
  • 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
  1. For the Filling:
  2. Bring the grapes and lemon juice to a simmer over medium heat for 12 minutes or until all the grapes are popped.
  3. Strain the grapes in a fine mesh strainer until all the juice stops dripping.
  4. Place the juice and sugar back into the pot and place over medium heat.
  5. Bring to a low boil stirring occasionally until a temperature of 220 degrees is reached.
  6. Remove from heat and allow to cool fully.
  7. The jelly will set once cooled.
  8. While the jelly is cooling make the tart shells.
  9. Tart shells:
  10. Cream the cheese and butter with a mixer.
  11. Add the flour and beat until a dough is formed.
  12. Place in the fridge to chill for about 20 minutes.
  13. Roll into 24 balls.
  14. Spray a mini tart pan with non stick spray.
  15. Press the dough ball into each cavity and form the shells.
  16. Bake in a 325 F degree oven for 20 - 25 minutes until lightly browned.
  17. While the tart shells are baking make the meringue.
  18. To make the meringue:
  19. Whip the egg whites until foamy with a mixer.
  20. Once foamy slowly add the sugar whipping well.
  21. This should take about 8 minutes.
  22. Once the tart shells are done spoon a generous teaspoon of jelly into each shell.
  23. Using a pastry bag or a teaspoon place a dollop of meringue on to each tart.
  24. Broil for a few minutes until nicely browned.
Recipe by Nutmeg Disrupted at