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How could can I store meringue-topped tartlets?
Posted by Heather F
How could can I store meringue-topped tartlets? May 09, 2014 11:29AM |
Registered: 9 years ago Posts: 455 |
Hello All, would love your advice again pls.
For a party next weekend, one of the desserts will be small short crust tartlets with lime curd and a meringue topping. How early on the day could we fill and top the tartlets pls? The meringue will be 'blow torched' rather than browned in the oven. And there won't be room in the fridge, with everything else that will be in there, so can they sit on the bench? And is a egg white and castor sugar meringue the best one to use, or will it start to 'weep' next to the curd?
(haven't been able to log on for some reason and even when I tried a new login, still took a few goes...)
Any advice gratefully received!
For a party next weekend, one of the desserts will be small short crust tartlets with lime curd and a meringue topping. How early on the day could we fill and top the tartlets pls? The meringue will be 'blow torched' rather than browned in the oven. And there won't be room in the fridge, with everything else that will be in there, so can they sit on the bench? And is a egg white and castor sugar meringue the best one to use, or will it start to 'weep' next to the curd?
(haven't been able to log on for some reason and even when I tried a new login, still took a few goes...)
Any advice gratefully received!
Re: How could can I store meringue-topped tartlets? May 09, 2014 11:41AM |
Registered: 13 years ago Posts: 2,228 |
I'd use a cooked meringue like italian meringue, it'll keep up to 8 hours if refrigerated. Because the sugar syrup cooks the meringue somewhat it is more stable than just egg white and sugar beaten together. I'd also make sure the recipe you use has some cream of tartar added to it, this also helps to stabilise the meringue.
Re: How could can I store meringue-topped tartlets? May 09, 2014 01:15PM |
Registered: 15 years ago Posts: 2,935 |
Just a thought. Pre-bake meringues, make sure they are dry (or even buy them ready made) and store in a dry place in a container. I prefer a good airtight tin to plastic. Also pre-bake your little tart cases blind and store. Have your lime curd ready, in the fridge, whether you make your own, or buy it and assemble all on the day.
No matter how big your fridge is there never seems to be enough room when it comes to parties.
No matter how big your fridge is there never seems to be enough room when it comes to parties.
Re: How could can I store meringue-topped tartlets? May 09, 2014 06:02PM |
Registered: 9 years ago Posts: 455 |
Re: How could can I store meringue-topped tartlets? May 09, 2014 06:10PM |
Registered: 9 years ago Posts: 455 |
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