It's provided me with the perfect excuse to bring out the Cajeta
which is a Mexican version of dulce de leche. I've used it previously in cakes and banana bread but for today, I've made little Cajeta Meringue Tarts!
[Makes 12 small tarts]
½ portion sweet shortcrust pastry
cajeta
1 egg white
1 teaspoon icing sugar
Make the tarts:
I've used a 12-hole tart tin - the same tin I use to make mince tarts at Christmas.
Roll the pastry out to 2-3mm thicness and cut out 12 rounds. Press these into the tin and line each pastry case with a square of baking paper - fill each with pie weights.
Bake in preheated 160°C for about 15 minutes or until the edges are starting to colour - remove the paper and weights and continue baking until cooked through.
Remove the cooked cases from the tin and place on a wire rack to cool slightly.
Place a spoonful of cajeta into each case - this is best done when there is still heat in the pastry, it will soften the cajeta and make it easier to spread.
Make the meringue:
Beat the eggwhite until they form stiff peaks, sprinkle in the icing sugar and continue whisking until it has been absorbed. You can then pipe or mound the the meringue over the caramel.
Note: resist the temptation to make a sweeter meringue, it needs to be "under-sweetened" to compensate for the sweet caramel filling.
Place the tarts back on a baking tray and return to the oven - continue cooking until the meringue has browned then remove and leave to rest on a wire rack.
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