BUTTERSCOTCH MERINGUE TARTS
Steps:
- Preheat oven to 350 F. Cut pastry dough into five 5-inch rounds and fit into five 3-inch tart pans. Blind bake and cool completely. Butterscotch: In a medium bowl, lightly beat egg yolks and set aside. Pass brown sugar, flour, and salt through a medium-mesh sieve to remove any lumps. Transfer to a medium saucepan and place over medium heat to melt sugar, whisking frequently. Meanwhile, in a small saucepan, bring milk to a simmer. Whisk milk into melted sugar and cook, whisking constantly, until thick, about 5 minutes. Remove from heat. Add a quarter of the hot sugar mixture to beaten egg yolks and whisk to combine. Whisk egg yolks into sugar mixture and return to heat very briefly to cook the eggs and thicken slightly, about 30 seconds. Remove from heat and whisk in butter. Pass mixture through a fine sieve. Meringue: Beat egg whites in an electric mixer with a whisk until foamy. Add granulated sugar and beat until stiff. Pour butterscotch into baked tart shells. Mound meringue on top of tarts and bake until meringue is browned, about 10 minutes. Refrigerate until well chilled, at least 1 hour, before serving.
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Dayshawn Turner
[email protected]These tarts are the perfect way to end a meal. They're sweet, but not too heavy.
Lucy Legodi
[email protected]I made these tarts for a bake sale, and they sold out in minutes. They were a huge hit!
Bashir Khan
[email protected]These tarts are a great way to show off your baking skills. They're sure to impress your friends and family.
Natalie Berritt
[email protected]I love how these tarts look. They're so elegant and beautiful.
Grace Mitrakoti
[email protected]These tarts are perfect for a summer party. They're light and refreshing, and they're sure to be a hit with your guests.
Jameel khan Ashraf khan
[email protected]I've made these tarts several times, and I've never had a problem with them. They're always a hit with my family and friends.
Hamza tanha
[email protected]These tarts are a bit expensive to make, but they're worth the splurge. They're so delicious and special.
Chrust
[email protected]I topped these tarts with fresh berries, and it was a great way to add a bit of tartness to the sweetness of the tarts.
Samantha Reyes
[email protected]I added a bit of cinnamon to the butterscotch filling, and it gave it a really nice flavor.
Alex Oduro Botchway
[email protected]I've made these tarts with both a graham cracker crust and a pastry crust. I prefer the pastry crust, but both are good.
NADEEM MIR
[email protected]These tarts are a great way to use up leftover egg whites. I always have a few egg whites left over from making other recipes, and these tarts are a great way to use them up.
star stable
[email protected]I'm not a big fan of butterscotch, but I really enjoyed these tarts. The meringue topping is what really makes them special.
Krishna Pd subedi
[email protected]I made these tarts for my husband's birthday, and he loved them! He said they were the best tarts he'd ever had.
Paul Dixon
[email protected]These tarts are a bit time-consuming to make, but they're definitely worth the effort. They're so delicious and impressive.
Wissal Elalioui
[email protected]I love the combination of flavors in these tarts. The butterscotch and meringue are a perfect match.
Tumisang Masire
[email protected]These tarts are so cute and elegant. They're perfect for a special occasion or a dinner party.
Umer Ansari
[email protected]I've made these tarts several times now, and they always turn out perfectly. They're a favorite with my family and friends.
jj tv shows
[email protected]These tarts are absolutely delicious! The butterscotch filling is smooth and creamy, and the meringue topping is perfectly crispy. I highly recommend this recipe.
Crossy skits SRM
[email protected]I love how easy these tarts are to make. The crust is simple to prepare, and the filling and meringue come together quickly. They're also a great way to use up leftover egg whites.
Jenny Torres
[email protected]These tarts were a hit at my party! The butterscotch filling was rich and creamy, and the meringue topping was perfectly browned and fluffy. I will definitely be making these again.