Blueberry meringue tart Recipe

Name: Blueberry meringue tart
Prep time: 50 min
Cook time: 40 min
Total time: 90 min
Yield: 4
Cuisine: Korean
Ingredients: 100g Cake flour; 15g Almond powder; a pinch of Salt; 65g Cold unsalted butter; 15g Cold water; 150g Blueberry; 30g Sugar; 9g Corn starch; 5g Lemon juice; 70g Cream cheese; 10g Plain Yogurt; 1g Lemon juice; 20g Blueberry puree; 40g Whipped cream (whipped 50~60%); 1g Melted gelatin sheet (or powdered gelatin); Meringue:1 egg white; 40g sugar; 1/4ts vanilla extract

Cooking TreePublished: 2022-09-28 Updated: 2022-09-2001.2K views

Cooking Tree will show you how to make a homemade version of this delectable recipe for Blueberry meringue tart.

I made a blueberry meringue tart filled with fresh blueberries and blueberry cream cheese mousse~

Crispy and savory tart sheet and sweet and fresh blueberry go well together, When I eat it with the meringue on top, it melts in my mouth, so it’s soft and really delicious~^^

Since the fresh blueberry filling and cream are together, it is much moister, textured, and taste better than the cream alone.

After burning the meringue with a torch, I sprinkled a bit of blueberry powder to decorate it, giving it a mysterious feeling~~

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Blueberry meringue tart

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Rating: 5.0/5
( 66 voted )

Serves: 4 Prep Time: 50 Minutes Cooking Time: 40 Minutes 40 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

100g Cake flour

15g Almond powder

a pinch of Salt

65g Cold unsalted butter

15g Cold water

150g Blueberry

30g Sugar

9g Corn starch

5g Lemon juice

70g Cream cheese

10g Plain Yogurt

1g Lemon juice

20g Blueberry puree

40g Whipped cream (whipped 50~60%)

1g Melted gelatin sheet (or powdered gelatin)

Meringue:

1 egg white

40g sugar

1/4ts vanilla extract

Instructions

Sift soft flour and almond powder, add salt, mix, add cold unsalted butter, mix with flour until the butter becomes small, then add cold water and mix to form a lump.

Roll out and rest in the refrigerator for about 30 minutes.

Put the dough in a 12cm mold, shape it, cut the edges, and use a fork to make a hole in the bottom.

Mix blueberries, sugar, cornstarch, and lemon juice in a mold, bake in an oven preheated to 190 degrees for 40 minutes, cool slightly at room temperature, and then place in the refrigerator to cool.

Soften cream cheese, add plain yogurt, lemon juice, and blueberry puree, mix, add whipped cream, mix, add melted gelatin and mix.

Pour into a mold and harden in the refrigerator for 1-2 hours, then squeeze the meringue and burn it with a torch.

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