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Wednesday, 13 June 2012

Espresso Meringue Tart

I made this recipe to use up the egg whites leftover from the Mocha Custard Pots as I try to never waste any food or ingredients.  It is really easy to make and if you are not confident making your own pastry you could buy a pastry case. 

This will be one of my last few recipes for the Coffee, Set, Match Challenge run by Wimbledon sponsors Lavazza.  My fellow semi-finalists, who have created some amazing recipes, and I are all anxiously awaiting the judges decision as to who the two finalists will be. 

You will need an 8.5 inch (22cm) blind baked sweet shortcrust pastry tart case for this recipe.  I made my own but you could buy one at your local supermarket.

Here's how to make your own sweet shortcrust pastry tart case:

250g plain flour
Pinch salt
100g icing sugar
125g unsalted butter, chilled and cubed
1 free range egg yolk
Ice cold  water

Sift the flour, salt and icing sugar into a large bowl. Rub in the chilled butter until the mixture resembles fine breadcrumbs.

Add the egg yolk and one tablespoon of water at a time to the mixture.  Gently work it together until you have a ball of dough. Don't work your pastry too much or it will be tough and not lovely and crumbly and light.  Once your pastry has come together, wrap it in cling film and put it into the fridge to rest for at least an hour.

Once your pastry has rested and is well chilled, roll it out on to a floured work surface.  Use it to line a 22cm diameter flan tin.  Bake the pastry blind for 25 minutes at 180°C until it is lovely and golden.  Once the tart case is cooked, remove the baking beans and baking paper then leave the tart case to cool completely before you use it. 

How make the espresso meringue filling:

250g icing sugar
1 Tblsp very strong espresso
4 free range egg whites

Sift 250g of icing sugar into a large bowl.  Add one egg white and 1 Tblsp strong espresso coffee then  mix with a spatula until fully combined.  In another bowl, (or use a stand mixer like I do) whisk the other 3 egg whites until they reach the soft peak stage.  Gently but thoroughly fold the whisked egg whites into the icing sugar mixture using a large metal spoon.

Pour the meringue mixture into the pastry case and bake in your preheated oven for 30 - 35 minutes.  Leave to cool in the tin.

I served our Espresso Meringue Tart with a homemade mixed berry couli made with frozen berries we had lurking in our freezer.

The delicious Espresso Meringue Tart with and without Mixed Berry Couli

Remember: To be in with a chance to win one the fantastic Lavazza Wimbledon prizes look out for promotional cups on take away Lavazza coffees, or enter the fabulous giveaway online at http://promotion.wimbledon.lavazza.com/

Prizes include six pairs of tickets to Wimbledon, 90 Lavazza A Modo Mio Favola Plus Wimbledon Limited Edition coffee machines and 500 sets of four exclusive espresso cups created especially for the tournament.

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