Summer Berry Meringue Tart Recipe
Blackberry sorbet, cassis cream, strawberry and mint relish
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Ingredients
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Crust
Meringue
Cassis Cream
Berry Relish
Blackberry Sorbet
Method
Crust
- 1
Meringue
- 2
Make the meringue
In a clean bowl, whip the egg whites until frothy. Gradually add the sugar, continuing to whip until stiff peaks form. Gently fold in cornstarch and vinegar. Spread meringue over the cooled tart crust and bake at 275°F (135°C) for 1 hour until dry.
Cassis Cream
- 3
Prepare cassis cream
In a mixing bowl, whip heavy cream until soft peaks form. Add crème de cassis and powdered sugar, then whip until combined and thickened. Set aside.
Berry Relish
- 4
Make the berry relish
Chop strawberries and mint leaves. In a bowl, combine strawberries, mint, sugar, and lemon juice. Stir gently and let sit for 10 minutes.
Blackberry Sorbet
- 5
Assembly
- 6
Assemble the tart
Once the meringue is cooled, spread the cassis cream over the meringue. Top with berry relish and serve with a scoop of blackberry sorbet.