Never Ending Meringue Tart
Never Ending Meringue Tart
Introduction
This Never Ending Meringue Tart lives up to its name—light, sweet, and endlessly delightful. With a crisp pastry base, smooth filling, and a soft, fluffy meringue topping, it's a showstopper that feels special yet comes together easily. Perfect for weekend baking or when you want to treat yourself and your guests to something memorable. Let's make it!
Ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter (cold, cubed)
- 3 tbsp granulated sugar
- 1/4 tsp salt
- 1 large egg yolk
- 2-3 tbsp ice water
- 4 large egg whites (room temperature)
- 1 cup granulated sugar (for meringue)
- 1/4 tsp cream of tartar
- 1 tsp vanilla extract
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
Instructions
- Make the crust: In a food processor, pulse flour, cold cubed butter, sugar, and salt until sandy. Add egg yolk and ice water; pulse until dough comes together. Shape into a disk, wrap, and chill 30 minutes.
- Preheat and roll: Preheat oven to 375°F (190°C). Roll dough to fit a 9-inch tart pan. Press in, trim edges, and prick base with a fork. Line with parchment and baking beans/weights.
- Bake crust: Bake 15 minutes. Remove weights and parchment; bake another 10 minutes until golden. Cool completely.
- Start meringue: In a clean bowl, beat egg whites and cream of tartar to soft peaks. Gradually add sugar, then vanilla; beat to stiff, glossy peaks.
- Whip cream layer: Whip heavy cream with powdered sugar until medium peaks form. Spread evenly over the cooled crust.
- Top and toast: Spoon meringue over cream, swirling decoratively. Use a torch to toast the meringue until golden, or broil carefully for 1-2 minutes.
- Serve: Chill 20-30 minutes to set, then slice and enjoy!
Pro Tips & Notes
- Room-temperature egg whites: They whip up faster and yield a more stable meringue with greater volume. Cold whites can result in a weaker foam.
- Avoid humidity: Meringue can get sticky on humid days. Toast it just before serving, and store leftovers loosely covered in the fridge.
- Toast evenly: If using a broiler, watch closely—meringue toasts quickly. Rotate the pan as needed for even color.
- Add flavor: Fold a tablespoon of lemon zest or a few drops of almond extract into the meringue for a subtle twist.
Nutrition Facts (per serving)
- Calories: ~420 per serving
- Protein: ~5 g
- Carbohydrates: ~48 g
- Fat: ~23 g
- Sugar: ~35 g
Frequently Asked Questions
- Q: Can I make this ahead? A: You can bake the crust 1–2 days in advance and store airtight. Add the cream and meringue the day you plan to serve for best texture.
- Q: How do I prevent a weeping meringue? A: Beat the meringue to full, stiff peaks and ensure the sugar dissolves completely. Toast promptly to set the surface and reduce moisture release.
- Q: Any substitutes for cream of tartar? A: A pinch of salt or a few drops of lemon juice can help stabilize the meringue if you don’t have cream of tartar.