Strawberry Meringue Tart Recipes

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STRAWBERRY MERINGUE COOKIES



Strawberry Meringue Cookies image

Provided by Naomi Robinson | Bakers Royale

Categories     Cookies

Number Of Ingredients 0

Steps:

  • For the remainder of the recipe, click here

STRAWBERRY TARTS



Strawberry Tarts image

Provided by Ina Garten

Categories     dessert

Time 2h

Yield 4 tarts

Number Of Ingredients 18

1 1/4 cups all-purpose flour
3 tablespoons sugar
1/2 teaspoon kosher salt
6 tablespoons (3/4 stick) cold unsalted butter, diced
2 tablespoons cold shortening (recommended: Crisco)
1/4 cup ice water
2 cups Pastry Cream, recipe follows
2 pints whole strawberries, hulled and halved
1/3 cup apricot jelly
3 tablespoons shelled pistachios, halved, optional
5 extra-large egg yolks, room temperature
3/4 cup sugar
3 tablespoons cornstarch
1 1/2 cups scalded milk
1/2 teaspoon pure vanilla extract
1 teaspoon Cognac
1 tablespoon unsalted butter
1 tablespoon heavy cream

Steps:

  • Combine the flour, sugar, and salt in a small bowl and place in the freezer for 30 minutes. Put the flour mixture in the bowl of a food processor fitted with a steel blade. Add the butter and shortening and pulse about 10 times, or until the butter is in the size of peas. Add the ice water and process until the dough comes together. Dump on a well-floured board and form into a disk. Wrap in plastic and chill for at least 30 minutes.
  • Meanwhile, preheat the oven to 375 degrees F.
  • Roll out the dough and fit into 4 (4 1/2-inch) tart pans with removable sides. Don't stretch the dough when placing it in the pans or it will shrink during baking. Cut off the excess by rolling the pin across the top of each pan. Line the tart shells with a piece of buttered aluminum foil, butter side down, and fill them with dried beans or rice. Bake for 10 minutes. Remove the beans and foil, prick the bottom of the shells all over with a fork, and bake for another 15 to 20 minutes until lightly browned. Set aside to cool.
  • Before serving, fill the tart shells with the pastry cream. Arrange the berries decoratively on top of the cream. Melt the apricot jelly with 1 teaspoon of water and brush the top of the tarts. Sprinkle with pistachios, if using, and serve.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the egg yolks and sugar on medium-high speed for 4 minutes, or until very thick. Reduce to low speed, and add the cornstarch.
  • With the mixer still on low, slowly pour the hot milk into the egg mixture. Pour the mixture into a medium saucepan and cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens, 5 to 7 minutes. Don't be alarmed when the custard comes to a boil and appears to curdle; switch to a whisk and beat vigorously. Cook, whisking constantly, for another 2 minutes; the custard will come together and become very thick, like pudding. Stir in the vanilla, Cognac, butter, and heavy cream. Pour the custard through a sieve into a bowl. Place plastic wrap directly on the custard and refrigerate until cold.

STRAWBERRY RHUBARB MERINGUE DESSERT



Strawberry Rhubarb Meringue Dessert image

A nice change from strawberry rhubarb pie.

Provided by THEO72

Categories     Desserts     Specialty Dessert Recipes     Pavlova Recipes

Time 2h55m

Yield 10

Number Of Ingredients 14

2 cups all-purpose flour
2 tablespoons white sugar
1 cup cold butter
2 cups white sugar
⅓ cup all-purpose flour
1 teaspoon salt
6 egg yolks
1 cup heavy cream
5 cups thinly sliced rhubarb
2 cups thinly sliced strawberries
6 egg whites
½ teaspoon cream of tartar
¾ cup white sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Whisk together 2 cups of flour and 2 tablespoons of sugar in a bowl; use a pastry cutter to cut the butter into the flour mixture until the mixture resembles coarse crumbs. Press the crust into the bottom and up the sides of the prepared baking dish.
  • Bake crust in the preheated oven until lightly browned, about 20 minutes.
  • Mix together 2 cups of sugar, 1/3 cup of flour, salt, egg yolks, and cream in a large bowl until well combined; stir in the rhubarb and strawberries. Pour the filling into the baked crust.
  • Return to oven, and bake until the filling is set, 50 to 60 more minutes.
  • Meanwhile, place egg whites and cream of tartar in a large mixing bowl, and beat with an electric mixer on medium-high speed until the whites form soft peaks; gradually beat in 3/4 cup of sugar until the mixture forms glossy, stiff peaks; beat in the vanilla extract. Remove the dessert from the oven, and top with the meringue, swirling and lifting your spatula to make decorative peaks and swirls. Return to oven, and bake until the meringue is pale golden brown, about 15 more minutes. Cool the pie to room temperature, then chill to serve.

Nutrition Facts : Calories 639.8 calories, Carbohydrate 86.4 g, Cholesterol 204.3 mg, Fat 30.4 g, Fiber 2.5 g, Protein 8.2 g, SaturatedFat 18.2 g, Sodium 413.9 mg, Sugar 60.1 g

STRAWBERRY MERINGUE BUTTERCREAM



Strawberry Meringue Buttercream image

This recipe for strawberry meringue buttercream from "Martha Stewart's Baking Handbook" is the perfect frosting for White Cupcakes.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes     Fillings & Frostings     Buttercream Frosting Recipes

Yield Makes 5 cups

Number Of Ingredients 5

4 large egg whites
1 1/4 cups sugar
1 1/2 cups (3 sticks) unsalted butter, room temperature, cut into tablespoons
1 teaspoon pure vanilla extract
1 1/2 cups (12 ounces) strawberry jam, pureed in a food processor

Steps:

  • In the heatproof bowl of an electric mixer set over a saucepan of simmering water, combine egg whites and sugar. Cook, whisking constantly, until sugar has dissolved and mixture is warm to the touch (about 160 degrees).
  • Attach the bowl to the mixer fitted with the whisk attachment. Beat the egg-white mixture on high speed until it holds stiff (but not dry) peaks. Continue beating until the mixture is fluffy and cooled, about 6 minutes.
  • Switch to the paddle attachment. With mixer on medium-low speed, add butter several tablespoons at a time, beating well after each addition. (If frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again, 3 to 5 minutes more.) Beat in vanilla. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir in strawberry jam with a rubber spatula until frosting is smooth.

STRAWBERRY MERINGUE PIE



Strawberry Meringue Pie image

"This great dessert is simple, so don't be put off by the long directions," says Kathleen Mercier of Orrington, Maine.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 12

3 egg whites
1/3 cup finely crushed saltines (about 10 crackers), divided
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1 cup sugar
1/2 cup chopped pecans, toasted
4 ounces German sweet chocolate, chopped
2 tablespoons butter
4 cups halved fresh strawberries
1 cup heavy whipping cream
2 tablespoons confectioners' sugar

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Sprinkle 2 tablespoons cracker crumbs into a greased 9-in. pie plate; set aside. , Add vanilla, cream of tartar and salt to egg whites. Beat on medium speed until soft peaks form. Gradually beat in sugar, 2 tablespoons at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in pecans and remaining cracker crumbs. , Spread evenly onto the bottom and up the sides of prepared pan. Bake at 300° for 45 minutes. Turn oven off and do not open door; let cool in the oven overnight. , In a small heavy saucepan or microwave, melt chocolate and butter; stir until smooth. Drizzle over crust. Let stand for 15 minutes or until set. Top with strawberries. , In a chilled small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Spoon over berries. Refrigerate leftovers.

Nutrition Facts : Calories 389 calories, Fat 24g fat (11g saturated fat), Cholesterol 48mg cholesterol, Sodium 131mg sodium, Carbohydrate 45g carbohydrate (40g sugars, Fiber 3g fiber), Protein 4g protein.

FLUFFY STRAWBERRY MERINGUE PIE



Fluffy Strawberry Meringue Pie image

My husband and I are grain and dairy farmers...and big fans of strawberries. The fruit I pick often ends up in this pie. The combination of the cool creamy berry filling and the delightfully different meringue crust guarantees you'll hear, "Pass the pie, please", all around the table.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8-10 servings.

Number Of Ingredients 10

3 large egg whites
1/4 teaspoon cream of tartar
1 cup sugar
1/2 cup crushed saltines (about 12 crackers)
1/2 cup chopped pecans
1 teaspoon vanilla extract
2 pints fresh strawberries, divided
4 cups miniature marshmallows
1 carton (8 ounces) frozen whipped topping, thawed
Red food coloring, optional

Steps:

  • In a bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in the crackers, pecans and vanilla., Spread onto the bottom and up the sides of a greased 10-in. deep-dish pie plate. Bake at 350° for 25-30 minutes or until meringue is lightly browned. Cool on a wire rack., Set aside one strawberry for garnish. Slice half of the strawberries; set aside. In a bowl, mash the remaining strawberries; drain juice, reserving 1/2 cup. In a saucepan, combine marshmallows and reserved juice. Cook and stir over low heat until marshmallows are melted. Refrigerate until partially set., Fold the sliced and mashed strawberries and whipped topping into marshmallow mixture. Add food coloring if desired. Spoon into meringue shell. Garnish with the reserved strawberry. Refrigerate for 3 hours or until set. Refrigerate leftovers.

Nutrition Facts :

FRESH STRAWBERRY MERINGUE



Fresh Strawberry Meringue image

A fresh and light strawberry dessert. Looks so impressive, but only you will know how easy it is to make! Originally from a local Methodist church cookbook.Prep time does not include chilling time.

Provided by Leslie in Texas

Categories     Dessert

Time 2h

Yield 8 serving(s)

Number Of Ingredients 14

4 egg whites, at room temperature
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla
1 cup sugar
2 cups sifted powdered sugar
2 tablespoons sifted powdered sugar
1/2 cup unsalted butter
3 egg yolks
1 tablespoon lemon juice
1 teaspoon grated lemon, rind of
1 pint fresh strawberries
1/2 cup whipping cream
1/2 teaspoon unflavored gelatin

Steps:

  • Combine egg whites, cream of tartar, and salt with 1/2 teaspoon of the vanilla in a large bowl.
  • Beat with an electric mixer until partially stiff.
  • Add sugar gradually, beating until stiff.
  • Spread meringue about 1 inch thick over a buttered 9 inch pie plate, building up a high fluffy border.
  • Bake in a preheated 275 degree oven for 1 hour or until it feels dry and firm.
  • Meringue shell will crack while it's baking.
  • Let cool in plate.
  • Cream 2 cups powdered sugar,butter, and egg yolks until light and fluffy, then beat in lemon juice and peel.
  • Spread over meringue shell.
  • Wash, drain, and hull strawberries,reserving a few for garnish. Arrange berries over over creamy layer,pressing down lightly.
  • Whip cream,remaining powdered sugar,unflavored gelatin, and remaining vanilla until stiff; spread over berries.
  • Chill in refrigerator for several hours or overnight.
  • Garnish with reserved berries and serve.

Nutrition Facts : Calories 418.6, Fat 18.7, SaturatedFat 11.3, Cholesterol 121.7, Sodium 111.2, Carbohydrate 61.4, Fiber 0.9, Sugar 58.7, Protein 3.6

STRAWBERRY LEMON MERINGUE PIE



Strawberry Lemon Meringue Pie image

If you like lemon meringue pie you'll love this summer strawberry twist!! Simply layer slices of fresh strawberries over our easy lemon filling, top with meringue and bake -

Provided by Chef mariajane

Categories     Pie

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

3 eggs
1 (300 ml) can eagle brand sweetened condensed milk (regular or low-fat)
1/2 cup lemon juice
1 tablespoon lemon zest
9 inches baked pastry shells or 9 inches prepared graham pie shells
2 cups strawberries, sliced
1/4 teaspoon cream of tartar
1/4 cup sugar

Steps:

  • Preheat oven to 325°F.
  • Beat egg yolks. Whisk in sweetened condensed milk, lemon juice and lemon zest. Pour into prepared crust.
  • Bake in preheated oven 25 minutes. Remove from oven. Increase oven temperature to 350°F.
  • Place sliced strawberries over baked filling.
  • Beat egg whites with cream of tartar until foamy; gradually add sugar, beating until stiff peaks form, but not dry. Spread meringue on top of strawberries, sealing carefully to edge of crust.
  • Return to oven and bake for 10 minutes or until meringue is golden brown. Cool. Chill before serving, if desired,.

Nutrition Facts : Calories 333.6, Fat 13.8, SaturatedFat 5, Cholesterol 94.9, Sodium 207.1, Carbohydrate 46.3, Fiber 1.2, Sugar 33.5, Protein 7.7

ALMOND MERINGUE TORTE WITH LEMON AND STRAWBERRY FILLING



Almond Meringue Torte with Lemon and Strawberry Filling image

The recipe calls for a pastry bag, but the meringue disks can also be formed with a spatula. If made ahead, the meringue will soften slightly from contact with the buttercream.

Yield Makes 8-10 servings

Number Of Ingredients 13

1 cup sugar
2/3 cup whole almonds
4 teaspoons cornstarch
1/2 cup egg whites (about 4 large)
Pinch of salt
3/4 cup sugar
1/2 cup egg whites (about 4 large)
Pinch of salt
1 cup (2 sticks) unsalted butter, cut into 16 pieces, room temperature
1/3 cup fresh lemon juice
1/3 cup chilled whipping cream
1 16-ounce basket strawberries, 4 berries reserved, remainder hulled and thickly sliced
1 1/4 cups sliced almonds, toasted

Steps:

  • Position racks in top third and bottom third of oven and preheat to 300°F. Using 9-inch tart pan bottom as guide, trace a circle on each of 2 sheets of parchment paper. Place papers, marked side down, on baking sheets.
  • Blend 1/4 cup sugar, whole almonds and cornstarch in processor until nuts are finely ground. {Step One} Using electric mixer, beat egg whites and salt in large bowl until soft peaks form. Add remaining 3/4 cup sugar by tablespoonfuls, beating until meringue is stiff and glossy. Fold almond mixture into meringue.
  • {Step Two} Spoon meringue into large pastry bag fitted with 1/2-inch-diameter plain tip. {Step Three} Starting in center of 1 circle marked on parchment and holding tip just above paper, pipe meringue in continuous spiral to fill circle completely. Repeat with remaining circle and meringue, forming 2 rounds.
  • Bake meringues until pale golden and just firm to touch, about 30 minutes, switching position of pans after 20 minutes. Cool on pans on racks.
  • Combine sugar, egg whites and salt in large stainless steel bowl. Set bowl over saucepan of barely simmering water (do not allow bottom of bowl to touch water); whisk constantly until thermometer registers 135°F, about 5 minutes; remove from over water. Using electric mixer, beat until firm peaks form and mixture is completely cool, about 6 minutes. Beat in butter, 1 piece at a time. Gradually beat in lemon juice. (If buttercream appears curdled, place bowl over low heat for several seconds. Remove from heat; beat until smooth. Repeat warming and beating as necessary.) Whisk cream to firm peaks; whisk into buttercream.
  • Peel parchment off meringues. Using 9-inch tart pan bottom as guide, trim meringues. Place dabs of buttercream on tart pan bottom; top with 1 meringue. Spread 3/4 cup buttercream over meringue; top with strawberry slices. Spread 3/4 cup buttercream over berry slices. Top with second meringue. Spread remaining buttercream over top and sides of torte. Press sliced almonds into buttercream. (Can be prepared 1 day ahead. Cover and refrigerate. Let stand at room temperature 30 minutes before continuing.)
  • Cut reserved whole strawberries into quarters. Arrange atop torte.

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From completelydelicious.com


STRAWBERRY TART RECIPES | ALLRECIPES
2022-01-24 Fresh Strawberry Tart. Chef John takes the fussiness out of tarts with this free-form strawberry tart recipe that really lets the fresh fruit's flavor shine. The cream cheese filling gets a touch of tartness from the addition of fresh lemon zest, while an apricot jam glaze adds just the right amount of sweetness.
From allrecipes.com


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