Dulce De Leche Meringue Tarts

• Starters
  • Smoked Salmon & Leek Tartlets
  • Creamy Tomato, Garlic and Ginger Dip
• Fish & Seafood
  • Salmon and Wasabi Noodle Soup
  • Stir Fry Thai Chilli Prawn Noodles
  • Gourmet Salmon Fishcakes
  • Indian Spiced Tiger Prawn Curry
• Family Suppers
  • Braised Steak with a Muffin Crust
  • Toad in the Hole with Wholegrain Mustard
  • Gourmet Chicken Kievs created with Cottage Delight Smoked Chilli, Lime & Coriander Savoury Crust
• Vegetarian
  • Grilled Vegetable and Feta Skewers with Mediterranean Couscous
  • Creamy Tomato, Garlic and Ginger Dip
• Spring & Summer
  • Barbecued Steak with Mushrooms and Beer
  • Pan Fried Steak with Diane Sauce
  • Turkey Korma Burgers
  • Thai Marinated Chicken
  • Cod with Coriander & Black Pepper Marinade and Thai Rice
• Autumn & Winter
  • Thai Mussamum Curry
  • Beef Pie with Port and Wild Mushrooms
  • Glazed Breast of Duck on Spinach with Apricot Chutney
  • Stuffed Pork Tenderloin wrapped in Streaky Bacon
• Festive & Party Foods
  • Dulce De Leche Meringue Tarts
  • Cherries, Sherry and Almonds Mincemeat Doughnuts with Clotted Cream
• Cakes & Puddings
  • Seville Orange Marmalade Cake
  • The Perfect Classic Scones
  • Strawberry Jam Rice Brûlée
  • Ginger Curd and Lemon Steamed Puddings
  • Mrs Cope’s Lemon Curd Cupcakes
  • Moist Honey Cake with Glaze

Easy and delicious, these decadent mini desserts are the perfect way to finish any meal. Enjoy them with morning coffee or afternoon tea if you fancy an extra special indulgent treat. They are perfect for parties too!

Ingredients

• 240g Jar of Cottage Delight Dulce de Leche
• 8 small ready made sweet pastry cases (8cm diameter)
• 2 medium free range egg whites
• 100g caster sugar

Method

1. Pre heat oven to 180C/Gas 4.
2. Generously fill each pastry case with all the Dulce de Leche leaving a small gap at the top for the meringue.
3. Whisk the egg whites on a high speed in a large bowl until they form soft peaks.
4. Gradually whisk in all of the caster sugar.
5. Spoon or pipe the glossy meringue mix on top of the tarts and place in the oven on a baking tray.
6. Bake for 15 minutes until the meringue is golden on top but still soft and marshmallow-like inside.
7. Allow to cool and enjoy!

Makes: 10
Preparation Time: 25 minutes - Cooking Time: 15 minutes
Top Tip: for a crunchy meringue topping, pipe or spoon the meringue mixture onto baking parchment creating individual toppings the same size as the pastry cases. Bake on a low heat (110C/Gas 1) for 1hour until crisp.