BUTTERSCOTCH MERINGUE TARTS

BUTTERSCOTCH MERINGUE TARTS image

Categories Dessert

Yield Five 3-inch tarts

Number Of Ingredients 8

1 recipe pate brisee or pate sucree
5 large eggs, separated
1 cup firmly packed dark brown sugar
3 tbsp. all purpose flour
1/4 tsp. salt
1 cup milk
2 tbsp. unsalted butter, chilled, cut into pieces
2 tbsp. granulated sugar

Steps:

Preheat oven to 350 F. Cut pastry dough into five 5-inch rounds and fit into five 3-inch tart pans. Blind bake and cool completely. Butterscotch: In a medium bowl, lightly beat egg yolks and set aside. Pass brown sugar, flour, and salt through a medium-mesh sieve to remove any lumps. Transfer to a medium saucepan and place over medium heat to melt sugar, whisking frequently. Meanwhile, in a small saucepan, bring milk to a simmer. Whisk milk into melted sugar and cook, whisking constantly, until thick, about 5 minutes. Remove from heat. Add a quarter of the hot sugar mixture to beaten egg yolks and whisk to combine. Whisk egg yolks into sugar mixture and return to heat very briefly to cook the eggs and thicken slightly, about 30 seconds. Remove from heat and whisk in butter. Pass mixture through a fine sieve. Meringue: Beat egg whites in an electric mixer with a whisk until foamy. Add granulated sugar and beat until stiff. Pour butterscotch into baked tart shells. Mound meringue on top of tarts and bake until meringue is browned, about 10 minutes. Refrigerate until well chilled, at least 1 hour, before serving.