Strawberry Meringue Tarts

Ingredients

• 3 egg whites
• 155g (3/4 cup) caster sugar
• 230g (2/3 cup) strawberry jam

• Pastry

• 225g (1 1/2 cups) plain flour
• 150g chilled butter, chopped
• 55g (1/2 cup) hazelnut meal
• 45g (1/4 cup) icing sugar mixture
• 1 egg yolk
• 1-2 tbs water

Method

1. To make the pastry, process the flour, butter, hazelnut meal and icing sugar in a food processor until it resembles fine breadcrumbs. Add egg yolk and water, processing until it just comes together.
2. Turn the dough onto a lightly floured surface and knead until smooth. Shape into a disc and cover with plastic wrap. Place in the fridge for 30 minutes to rest.
3. Preheat oven to 200°C. Roll out pastry on a lightly floured surface until 3mm thick. Use a round 7cm pastry cutter to cut 34 discs from the pastry. Use to line thirty-four 30ml (1 1/2-tablespoon) capacity mini muffin pans. Use a fork to prick bases all over. Bake for 10 minutes.
4. Use an electric beater to beat the egg whites in a clean, dry bowl until firm peaks form. Gradually add the sugar, beating until thick and glossy. Transfer the meringue mixture to a piping bag fitted with a 1cm fluted nozzle.
5. Divide the jam among the pastry cases. Pipe the meringue mixture on top. Bake for 5 minutes or until browned.