Apple, cream cheese and meringue tartlets are perfectly golden bites of deliciousness. Creamy, slightly salty cream cheese is perfect with the sweet apples and meringue, and you can’t go wrong adding in some golden, flaky pastry. These morsels are irresistible.
Apple, cream cheese and meringue tartlets
- 400g ready-made shortcrust pastry, pre-baked at 200°C in mini tartlet moulds until golden brown, about 15 minutes
- 1 x 250g box LANCEWOOD Medium Fat Cream Cheese
- 2 apples, thinly sliced
- 6 large egg whites
- 500g castor sugar
- 250ml (1 cup) double-thick cream
- 60g castor sugar
- 4 large egg yolks
- 5ml (1 tsp) vanilla extract
Preheat the oven to 110°C. For the meringue, beat the egg whites in a freestanding blender until fluffy, about 5 minutes. Gradually add the 500g castor sugar, 15ml (1 tbsp) at a time, until fully incorporated. Beat for a further 5 minutes until glossy. Using a round, large, plain nozzle, pipe individual meringues onto a lined baking tray and bake, 30 minutes.
For the custard, heat the cream in a saucepan over low heat, being careful not to let it boil, 3 minutes. Remove from heat. In a blender, blitz together the 60g castor sugar and egg yolks, then slowly pour in the warm cream while blending. Add the vanilla and continue to blend until mixed through. Cook the custard over a double boiler until thick, 15 – 20 minutes. Do not allow the bottom of the bowl to touch the water. Set aside to cool. Preheat the oven to 200°C.
Fill each pastry case with 5ml (1 tsp) cream cheese and a scoop of custard and top with the apple slices. Cook in the oven, 5 minutes. Remove from oven and top with the cooked meringues.