Chewy, gooey meringues and custard-filled pastries provide the perfect accompaniment to summer fruits, and never fail to produce gasps of delight when they appear.
MERINGUES WITH STRAWBERRIES AND CREAM
Makes 6
- 4 large egg whites, at room temperature
- 115g caster sugar
- 115g icing sugar
- 600g strawberries
- 25g icing sugar
- Heat the oven to 110˚C.
- Beat the egg whites in a mixing bowl to form stiff peaks.
- Add the caster sugar, a dessertspoonful at a time, beating between each addition until the mixture is thick and glossy.
- Sift one third of the icing sugar over the mixture, then gently fold it in with a metal spoon. Continue to sift and fold in the remaining icing sugar a third at a time.
- Using a dessertspoon, drop the mixture on to a prepared baking sheet to form good-sized cups.
- Bake for 1½ hours, until the meringues sound crisp when tapped underneath.
- Leave to cool.
- For the strawberry sauce, purée the strawberries in a blender.
- Press through a sieve to remove the seeds, then sweeten with the icing sugar.
- Fill each meringue with whipped double cream.
- Garnish with the strawberry sauce and fresh fruit.
FIGGY TARTLETS
Makes 12
- 350g plain flour
- 125g unsalted butter
- 125g caster sugar
- 2 eggs, whole
- 2 eggs, yolk only
- 500ml full fat milk
- 2 vanilla pods, seeds removed
- 6 eggs, yolks only
- 120g caster sugar
- 50g plain flour
- Preheat the oven to 190˚C.
- Prepare 12 x 8cm loose-bottomed tins.
- Stir the flour and a pinch of salt together in a large mixing bowl, and rub in the chilled butter.
- Add the sugar.
- Combine the eggs and 1 egg yolk, add to the mixture.
- Gently mix until the dough comes together in a ball.
- Knead the dough and refrigerate to chill for an hour.
- Roll out the pastry 2-3mm thick and line the 12 tins.
- Place some greaseproof paper over the top and fill with baking beans.
- Chill for 30 minutes, then bake for 15 minutes.
- Lift out the paper and beans, brush with 1 beaten egg yolk, and cook for 8 minutes.
- Remove the pastry cases from the oven and cool for 15 minutes.
- For the custard, warm through the milk and vanilla pods.
- Whisk the eggs, sugar and flour in a large mixing bowl.
- Gradually whisk in the warm milk and vanilla, then return the mixture to the pan.
- Cook on a low heat to thicken.
- Leave to cool, then spoon into the pastry cases.
- Top with figs and blueberries.