Chestnut meringue tarts | Women's Weekly Food
Known for being a good source of starch, chestnuts are used in sweetened puree form for these gorgeous baked tarts. Once you top them with softy and chewy merin
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 6 small pre-baked shortcrust tart cases
- 1 cup (200g) sweetened chestnut puree
- 2 eggs, separated
- 1 tablespoon finely grated lemon rind
- 3/4 cup (165g) caster sugar
- 1/4 cup (60ml) water
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