- Prep time
- 25 minutes
- Cooking time
- 15 minutes
- Serves 10
- Easy and delicious, these decadent mini desserts are the perfect way to finish any meal. Enjoy them with morning coffee or afternoon tea.
- 240g Jar of Sea Salted Caramel Sauce
- 8 small ready made sweet pastry cases (8cm diameter)
- 2 medium free range egg whites
- 100g caster sugar
Pre heat oven to 180C/Gas 4.
Generously fill each pastry case with all the Sea Salted Caramel Sauce leaving a small gap at the top for the meringue.
Whisk the egg whites on a high speed in a large bowl until they form soft peaks.
Gradually whisk in all of the caster sugar.
Spoon or pipe the glossy meringue mix on top of the tarts and place in the oven on a baking tray.
Bake for 15 minutes until the meringue is golden on top but still soft and marshmallow-like inside.
Allow to cool and enjoy!
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.