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Mature Strawberry Tart with Flambéed Meringue
A decadent tart made with a lemon‑scented Breton shortcrust, topped with fresh strawberries and a light, torch‑golded meringue. Perfect for sunny days, this recipe combines the freshness of red berries with the sweetness of a caramelized meringue.
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Cost Breakdown
Critical Success Points
- • Bind the dough with egg whites
- • Bake the shortcrust 20 min at 180°C
- • Whip the meringue to firm peaks
- • Caramelize the meringue with the torch
Safety Warnings
- • Use the torch in a well‑ventilated area and away from flammable materials.
- • Be careful of hot oven surfaces and baking sheets.
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