Forest fruit meringue tart
Crispy on the outside, soft and chewy on the inside. This meringue tart with forest fruits is a true showstopper. Perfect for a festive dessert or a winter treat, and made extra easy with our Point-Virgule springform pan.
How to make?
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Preheat the oven to 120°C.
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In a clean bowl, whisk the egg whites until soft peaks form. Gradually add sugar, one spoon at a time, whisking until the meringue is glossy and forms stiff peaks. Gently fold in the cornstarch and lemon juice.
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Spread the meringue mixture evenly into the pan, smoothing the top.
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Bake for 1 hour, then turn off the oven and let the meringue cool inside with the door slightly open.
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Once cooled, carefully remove the meringue from the springform pan.
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Whip the cream with powdered sugar and vanilla until fluffy. Spread over the cooled meringue base.
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Top generously with fresh forest fruits.
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Serve immediately and enjoy this crunchy, creamy, fruity delight!
Why use the Point-Virgule springform pan?
The non-stick coating ensures your delicate meringue releases perfectly, while the springform design makes unmolding easy and stress-free. A must-have for elegant tarts and cakes that look as good as they taste.
Pro tip: For extra shine, lightly glaze the fruits with a bit of warmed apricot jam before serving.
