Salted Caramel Tarts
★★★★★ 4 (6)
Ingredients
Method
- Draw a 20cm circle on 3 pieces baking paper and line 3 baking trays. Preheat oven to 120°C
- Use an electric mixer to beat egg whites in a clean, dry bowl until soft peaks form. Gradually add sugar, beating well between additions until the sugar dissolves and the mixture is thick and glossy. Beat in the vinegar, cornflour and vanilla until combined
- Divide the meringue between the prepared trays and spread evenly to the edges of the circles. Sprinkle with almonds. Bake at 120°C for 50-60 minutes, rotating the trays every 20 minutes, or until firm to touch. Turn off oven. Leave meringues in the oven, with the door ajar, to cool completely
- To make chocolate marsala cream, bring 100ml of the cream, marsala and coffee powder just to the boil in a small saucepan over low heat. Remove from heat and pour over the chocolate. Set aside for 4-5 minutes to melt, and then stir until smooth. Cool to room temperature
- Beat the creme fraiche and the remaining cream together with an electric mixer until firm peaks just form. Do not over-beat. Add the cooled chocolate mixture and fold together until combined. Refrigerate for 30 minutes or until thickened slightly, if necessary
- Place one meringue disk on a serving plate or stand and spread with half of the chocolate marsala cream. Repeat with remaining meringue and chocolate marsala cream, finishing with the last meringue. Scatter with berries and serve
Tips & Hints:
- Use a few dollops of meringue to stick the baking paper to the oven trays to help stop the paper slipping when you spread the meringue.
- The meringues can be made a day ahead and stored in an airtight container.
- The chocolate masala cream can be made several hours ahead and stored in the fridge.
- Assemble the cake close to serving time and enjoy it on the day it is made. If berries are abundant, add a few between the layers of the cake as well.
- Draw a 20cm circle on 3 pieces baking paper and line 3 baking trays. Preheat oven to 120°C
- Use an electric mixer to beat egg whites in a clean, dry bowl until soft peaks form. Gradually add sugar, beating well between additions until the sugar dissolves and the mixture is thick and glossy. Beat in the vinegar, cornflour and vanilla until combined
- Divide the meringue between the prepared trays and spread evenly to the edges of the circles. Sprinkle with almonds. Bake at 120°C for 50-60 minutes, rotating the trays every 20 minutes, or until firm to touch. Turn off oven. Leave meringues in the oven, with the door ajar, to cool completely
- To make chocolate marsala cream, bring 100ml of the cream, marsala and coffee powder just to the boil in a small saucepan over low heat. Remove from heat and pour over the chocolate. Set aside for 4-5 minutes to melt, and then stir until smooth. Cool to room temperature
- Beat the creme fraiche and the remaining cream together with an electric mixer until firm peaks just form. Do not over-beat. Add the cooled chocolate mixture and fold together until combined. Refrigerate for 30 minutes or until thickened slightly, if necessary
- Place one meringue disk on a serving plate or stand and spread with half of the chocolate marsala cream. Repeat with remaining meringue and chocolate marsala cream, finishing with the last meringue. Scatter with berries and serve
Tips & Hints:
- Use a few dollops of meringue to stick the baking paper to the oven trays to help stop the paper slipping when you spread the meringue.
- The meringues can be made a day ahead and stored in an airtight container.
- The chocolate masala cream can be made several hours ahead and stored in the fridge.
- Assemble the cake close to serving time and enjoy it on the day it is made. If berries are abundant, add a few between the layers of the cake as well.
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