Chestnut meringue tarts

Known for being a good source of starch, chestnuts are used in sweetened puree form for these gorgeous baked tarts. Once you top them with softy and chewy meringue, you'll have everyone coming back for seconds.
Chestnut meringue tartsAustralian Women's Weekly



1.Preheat the oven to 180°C (160°C fan-forced). Arrange the tart cases on an oven tray.
2.Combine the chestnut puree, egg yolks and 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.
4.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 hot syrup in a thin stream. Beat on high speed for about 6 minutes or until the meringue is thick and cool. Spoon or pipe the meringue onto the tarts.
5.Preheat a grill on high. Grill tarts for 1 minute or until lightly coloured.

Not suitable to freeze or microwave. Tarts can be baked with filling up to a day ahead. Add meringue up to 2 hours before serving. Sweetened chestnut puree is available from select delicatessens.


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