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  • The Australian Women’s Weekly Food

    Showstopper DESSERTS

    Nov 10, 2019 6 minutes

    CHESTNUT MERINGUE TARTS

    PREP + COOK TIME 35 MINUTES SERVES 6

    6 small pre–baked shortcrust tart cases
    1 cup (200g) sweetened chestnut puree
    2 eggs, separated
    1 tablespoon finely grated lemon rind
    ¾ cup (165g) caster sugar
    ¼ cup (60ml) water

    1 Preheat oven to 180°C/160°C fan. Arrange tart cases on an oven tray.

    2 Combine the chestnut puree, egg yolks and the rind in a small bowl. Spoon the chestnut mixture into the tart cases. Bake for 15 minutes.

    3 Meanwhile, combine the sugar and the water in a small saucepan; stir over heat, without boiling, until sugar is dissolved. Bring to the boil; boil, uncovered, for about 3 minutes or until syrup reaches 116°C on a candy thermometer. (Or, when a teaspoon of syrup is dropped into a cup of cold water, it can be gathered up and rolled into a soft ball.) Syrup should be thick but not coloured. Remove from heat, allow bubbles to subside.

    Meanwhile, beat the egg whites in a clean small bowl with an electric mixer until soft peaks form. While mixer is operating, beat in the

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