Pastry Cups with Meringue Cream and Berries

Baking and Desserts | Soviet cuisine

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Pastry cups filled with meringue cream and topped with fresh berries.

Ingredients

Wheat Flour - 9.9 oz
Butter - 5.3 oz
Powdered Sugar - 3.5 oz
Chicken Egg - 1 piece
Egg white - 4 pieces
Salt - 0.1 oz
Vanilla salt - 0.4 oz
Citric Acid - ¼ spoons
Orange Syrup - 7.1 oz
Fresh Berries - to taste

Step by Step guide

Step 1

Prepare all the ingredients. Take the butter and 1 egg out of the refrigerator in advance.

Step 2

Cut the butter into pieces and place it in the mixing bowl. Beat on low speed until the butter turns creamy.

Step 3

Add powdered sugar (100 g) and vanilla sugar. Continue beating until they are well combined with the butter.

Step 4

Add the egg and whisk for another minute to combine it with the butter mixture.

Step 5

Turn off the mixer and add the flour. Turn the mixer back on to the lowest speed and knead the dough until it forms a ball.

Step 6

Roll the dough into a ball. Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.

Step 7

Remove the chilled dough from the plastic wrap and quickly roll it out to a thickness of 5–7 mm. If the dough is difficult to roll out and sticks to the rolling pin, you can roll it out between two sheets of parchment paper.

Step 8

Cut circles from the dough that match the diameter of the tartlet molds, place them in the molds, and press them firmly against the bottom and sides. Put the prepared bases in the refrigerator for another 30 minutes.

Step 9

Bake the tart shells in a preheated oven at 356°F for 12–15 minutes. Allow to cool completely before removing from the molds.

Step 10

Place a pot of water on the heat for a double boiler and bring it to a gentle simmer. In a bowl, combine the egg whites, sugar, and citric acid.

Step 11

Place the bowl with the egg whites over a double boiler and start beating the egg whites. Beat for about 9–10 minutes, until the mixture begins to thicken.

Step 12

Continue whisking for another 4–5 minutes until the egg whites hold their shape on the whisk. Transfer the cream into a piping bag fitted with a decorative tip.