🍰 Nectarine Meringue Tarts with Ice Cream

Name: Nectarine Meringue Tarts with Ice Cream
Total time: 30 min
Yield: 4 servings
Ingredients: butter 50 g; sugar 150 g; salt pinch; vanilla extract 1 tsp; eggs 2 pcs; wheat flour, type 405 100 g; baking powder 0.5 tsp; milk 2 tbsp; lemon zest, grated 1 g; lemon juice 1 tbsp; nectarine 300 g; almonds, sliced 20 g; vanilla ice cream 4 tbsp

457 kcal · 30 min · 4 servings

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Ingredients

butter 50 g
sugar 150 g
salt pinch
vanilla extract 1 tsp
eggs 2 pcs
wheat flour, type 405 100 g
baking powder 0.5 tsp
milk 2 tbsp
lemon zest, grated 1 g
lemon juice 1 tbsp
nectarine 300 g
almonds, sliced 20 g
vanilla ice cream 4 tbsp

Instructions

1. Mix the soft butter with 50 grams of sugar, a pinch of salt, and vanilla extract.
2. Stir the egg yolks into the butter-sugar mixture.
3. Mix the flour with the baking powder.
4. Fold in the flour mixture, the milk, lemon zest, and lemon juice into the dough.
5. Grease the small baking molds and distribute the dough evenly among them.
6. Beat the egg whites with a pinch of salt until almost stiff.
7. Slowly pour in 100 grams of sugar.
8. Continue beating the mixture for about 8 to 10 minutes until it is completely stiff and no sugar crystals are felt.
9. Preheat the oven to 160 degrees Celsius with hot air circulation.
10. Pit the nectarines and cut them into wedges.
11. Distribute the nectarine wedges over the dough in the molds.
12. Spread the meringue (beaten egg whites) over the nectarines.
13. Sprinkle the sliced almonds over the top.
14. Bake the tarts in the preheated oven at 160 degrees Celsius with hot air for about 30 minutes.
15. Remove the tarts from the oven.
16. Serve them warm or cold with vanilla ice cream.

Nutrition per serving

kcal: 457
Protein: 6 g · Fett/Fat: 23 g · Carbs: 58 g