Mini Meringue Mango Tarts
Mini tarts filled with creamy mango curd and topped with fluffy meringue. Aren’t they adorable?
Ingredients: Mini Pies
2 premade pie crusts (I used Pillsbury)
Filling (from here)
1/4 cup granulated sugar
3/4 cup mango puree
3 tablespoons lime juice
1/8 teaspoon salt
4 large egg yolks
4 tablespoons butter
1/4 teaspoon cream of tartar
4 large egg whites, room temperature
1/4 cup sugar
Recipe: Pie Crust
Grease muffin tin. Preheat oven to 425F.
Roll out pie crusts until very thin. Using a 4×4 cup or cookie cutter cut out 14 circles. Press into the muffin cups making sure the dough doesn’t bubble. Make sure your dough is at least to the top of the tin. Crimp the edges if you’d like. Fill each crust halfway with uncooked rice (to prevent bubbling)
Bake for 12-14 minutes or until the edges are golden brown.
Combine sugar, mango puree, lime juice, salt and yolks in a saucepan. Cook over medium heat, whisking constantly, until thickened. About 8-10 minutes.
Remove saucepan from heat and whisk in butter 1 piece at a time until fully incorporated. Put mango curd into a bowl and cover in plastic wrap. Cover and refrigerate for at least 4 hours or overnight. Before filling pie crusts whip on high for a few minutes.
Whip the cream of tartar and egg whites until soft peaks form, then add sugar and whip until stiff peaks form. Pipe (or spoon) onto tarts. Place tarts under a broiler on low for about a minute or until brown.