Best 7 Strawberry Meringue Tart Recipes

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Indulge in a delightful culinary journey with our delectable Strawberry Meringue Tart recipe, a symphony of flavors and textures that will tantalize your taste buds. This classic dessert features a crisp and buttery shortcrust pastry crust, filled with a layer of sweet and tangy strawberry jam. The crowning glory is the fluffy and ethereal meringue topping, delicately torched to perfection, creating a beautiful golden brown exterior.

In addition to the classic Strawberry Meringue Tart recipe, we've included several variations to cater to different tastes and preferences. For those who love chocolate, our Chocolate Meringue Tart recipe combines the richness of chocolate with the sweetness of meringue. If you prefer a fruity twist, our Lemon Meringue Tart recipe offers a refreshing citrusy flavor. And for a unique twist, try our Salted Caramel Meringue Tart recipe, where the salty and sweet flavors blend harmoniously.

Check out the recipes below so you can choose the best recipe for yourself!

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.

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 :

STRAWBERRY MERINGUE CAKE (MOSTACHON)



Strawberry Meringue Cake (Mostachon) image

Provided by Marcela Valladolid

Categories     dessert

Time 1h10m

Yield 10 servings

Number Of Ingredients 13

Nonstick cooking spray
4 egg whites
1 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon baking powder
Pinch salt
1 cup chopped walnuts
One 15.8-ounce pack Maria crackers, chopped
8 ounces (1 cup) cream cheese
1/2 cup sour cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 pounds sliced fresh strawberries, for garnishing

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Spray a 9-inch nonstick springform pan with nonstick cooking spray.
  • In an electric mixer on high speed, beat the egg whites until soft peaks form. Add the sugar slowly, then the vanilla, baking powder, and salt while beating, about 2 more minutes. Turn the power off and fold in the walnuts and Maria crackers. Transfer to the prepared pan. Bake for 30 to 40 minutes.
  • For the frosting: In an electric mixer, beat the cream cheese, sour cream, powdered sugar, and vanilla extract until soft peaks form and the mixture is smooth.
  • To assemble: Remove the cake from the oven. Let cool for 15 minutes. Remove the springform. Using an offset spatula, spread the frosting all over the cake. Garnish with the strawberries and serve.

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

STRAWBERRY TART



Strawberry tart image

Wow family and friends with a stunning strawberry tart. A lovely centrepiece dessert for summer dining, it's made with homemade pastry and crème pâtissière

Provided by Liberty Mendez

Categories     Afternoon tea, Dessert

Time 1h20m

Yield Serves 12

Number Of Ingredients 14

125g unsalted butter , softened slightly
85g icing sugar
1 egg
200g plain flour , plus extra for dusting
100g strawberry jam
500g strawberries , (small hulled, large sliced)
2 tbsp apricot jam
300ml milk
150ml double cream
1 tsp vanilla extract
3 egg yolks
60g caster sugar
3½ tbsp cornflour
50g butter , cubed and softened

Steps:

  • Beat the butter and sugar together until smooth, but not fluffy. Mix in the egg until combined, then add the flour. Bring together with your hands to form a dough. Wrap and chill in the fridge for 30 mins.
  • Dust a surface with flour and roll out the pastry to a 26cm circle (or 3cm bigger than your tin). Line a 23cm fluted tart tin with the pastry, leaving an overhang. Prick the base with a fork to stop any air bubbles forming. Chill for 30 mins.
  • Heat the oven to 200C/180C fan/gas 6. Line the pastry case with a scrunched up sheet of baking parchment and baking beans, then bake for 15 mins. Remove the parchment and beans and bake for 15-20 mins more until crisp and golden. Leave in the tin to cool.
  • To make the crème pâtissière, heat the milk, cream and vanilla in a pan over a medium heat, stirring occasionally. Bring up to a simmer. Meanwhile, whisk the yolks and sugar in a bowl for 3 mins until pale, then stir in the cornflour until combined. Pour a quarter of the hot cream over the egg mix, whisking continuously, then pour the warm egg mix into the pan with the rest of the cream. Stir over a low-medium heat for 5-8 mins until the crème pâtissière thickens. Transfer to a large bowl and cool for 15 mins, whisking occasionally. Gradually whisk in the butter until smooth, cover and put in the fridge until needed.
  • Beat the strawberry jam to loosen it, then spread over the bottom of the pastry case. Put the crème pâtissière into a piping bag and pipe in a spiral on top of the jam. Arrange the strawberries on top in a pattern. Heat the apricot jam in a small pan with 1 tbsp water until warm. Whisk to loosen the jam, then leave to cool slightly. Brush over the top of the strawberries.

Nutrition Facts : Calories 377 calories, Fat 22 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 23 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

STRAWBERRY-RHUBARB MERINGUE PIE



Strawberry-Rhubarb Meringue Pie image

This pie is a rite of spring at our house, and many people have enjoyed sharing it with us. We love that it's both sweet and tart, with a mild almond accent. -Jessie Grearson, Falmouth, Maine

Provided by Taste of Home

Categories     Desserts

Time 1h35m

Yield 8 servings.

Number Of Ingredients 17

1/2 cup all-purpose flour
1/4 cup whole wheat pastry flour
1/4 cup ground almonds
1/2 teaspoon salt
1/4 cup cold butter, cubed
2 tablespoons cold water
FILLING:
1 egg, lightly beaten
3/4 cup sugar
2 tablespoons all-purpose flour
1/4 teaspoon ground cinnamon
2 cups chopped fresh or frozen rhubarb, thawed
1-1/2 cups sliced fresh strawberries
MERINGUE:
3 egg whites
1/4 teaspoon almond extract
6 tablespoons sugar

Steps:

  • In a food processor, combine the all-purpose flour, pastry flour, almonds and salt; cover and pulse until blended. Add butter; cover and pulse until mixture resembles coarse crumbs. While processing, gradually add water until dough forms a ball., Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. , In a large bowl, combine the egg, sugar, flour and cinnamon; stir in rhubarb and strawberries. Transfer to prepared crust. Bake at 375° for 35-40 minutes or until filling is bubbly. Place pie on a wire rack; keep warm. Reduce heat to 350°., In a large bowl, beat egg whites and extract on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. Spread over hot filling, sealing edges to crust. , Bake for 15 minutes or until golden brown. Cool on a wire rack for 1 hour; refrigerate for 1-2 hours before serving.

Nutrition Facts :

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

Tips:

  • For the perfect meringue, make sure your egg whites are at room temperature and your bowl is completely clean and free of any grease.
  • Beat the egg whites gradually, starting on low speed and increasing to high speed as they begin to foam.
  • Add the sugar slowly, one tablespoon at a time, while continuing to beat the egg whites.
  • Beat the egg whites until they are stiff and glossy and form stiff peaks.
  • When folding the meringue into the strawberry mixture, be gentle and use a spatula to avoid deflating the meringue.
  • Bake the tart in a preheated oven to prevent the meringue from weeping.
  • Allow the tart to cool completely before serving to allow the flavors to meld and the meringue to set properly.

Conclusion:

This strawberry meringue tart is a delicious and impressive dessert that is perfect for any occasion. With its sweet and tangy strawberry filling, light and airy meringue topping, and crisp pastry crust, this tart is sure to be a hit with everyone who tries it. Follow these tips to ensure your tart turns out perfect every time.

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