BAROQUE TART
Steps:
- THE MERINGUE Position a rack in the bottom third of the oven and preheat to 275 degrees. Line the bottom of a a sheet pan with parchment paper and draw a 10-inch circle 1. In a standing electric mixer with the balloon whisk, beat the egg whites on just below high speed, until foamy. 2. Add the salt, cream of tartar, and the vanilla and beat on high speed for 10 seconds. 3. Gradually add ONE CUP of the sugar, beating well after each addition. Test the density of the meringue by removing the whisk and giving it a little shake. It should be very firm and hold a point well. If not, beat some more until it does. 4. Insert the nozzle into the piping bag. Fold down the top of the bag and fill with the meringue. Unfold the top and, press out the air from the bag. Twist the bag until the meringue is just about to come out of the nozzle. 5. Pipe a circle of meringue, just inside your drawn line. Continue with piping smaller and smaller circles until the base is full. Take a wet, metal spatula and smooth and even out the surface. 6. You will have enough meringue to test-run your turbans. Standing up straight, NOT bending over! Pipe straight down, letting the meringue squish out onto the paper then pull vertically up. Do this a few times until you get the feel. 7. Pipe turbans all around the edge keeping ON the base and within the border. 8. Bake for 1 hour then turn the oven off and leave to cool. 9. Peel the paper off carefully and put the meringue shell on a flat plate.
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Mohammad. Mohin uddin
[email protected]I would not recommend this recipe to anyone. It's a waste of time and ingredients.
Oni Favour
[email protected]This tart was a complete disaster! The crust was burnt and the filling was raw. I followed the recipe exactly, so I'm not sure what went wrong.
your favorite is here
[email protected]I tried making this tart, but it didn't turn out as well as I hoped. The crust was too dry and the filling was too runny. I think I'll stick to my old standby recipe.
Abdullah M
[email protected]I'm allergic to nuts, so I'm not sure if I can make this tart. Is there a way to substitute the almonds in the crust?
mik thomas
[email protected]This tart looks delicious, but I'm not sure if I have the skills to make it. I might have to leave this one to the professionals.
Borhan Birhan
[email protected]I'm not a big fan of fruit tarts, but this one might be worth trying. The crust looks especially delicious.
Simanto Babu
[email protected]I'm not sure if I'm brave enough to try this recipe. It looks complicated!
Ronny King
[email protected]This tart looks so elegant and sophisticated. I bet it tastes just as good as it looks.
Another Great Day
[email protected]I love the combination of flavors in this tart. The sweet and savory notes play off each other perfectly.
Eftayek ahmed nayem
[email protected]This looks like the perfect dessert for a special occasion. I'll be sure to make it for my next dinner party.
Jacqueline Bugarin Gonzalez
[email protected]Wow, this looks amazing! I'm definitely going to give this recipe a try.
mdsaymonaseki
[email protected]This tart is absolutely gorgeous! I can't wait to try it. Thanks for sharing the recipe.
Alish Salman
[email protected]This tart was a bit more challenging to make than I expected, but it was worth the effort. The end result was a beautiful and delicious work of art. I'm so glad I tried it!
Nirob Ahmed
[email protected]I'm not usually a fan of fruit tarts, but this one changed my mind. The crust was flaky and buttery, and the filling was perfectly balanced between sweet and tart. I'll definitely be making this again.
Tammy Beatty
[email protected]This baroque tart was a hit at my dinner party! The combination of sweet and savory flavors was divine, and the presentation was stunning. My guests couldn't stop raving about it.