PEAR-DROP TARTLETS
What To Cook Today recipe - Malaysian/Indonesian
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 small (, deep shortcrust pastry cases)
- 8 Tbsp raspberry jam
- 2 of 14 oz ((400 g) cans of pear halves in natural juice)
- 4 egg whites
- 7 oz (200 g) white caster sugar
- 2 tsp vanilla extract
- 1 small tub of good-quality vanilla ice cream (, to serve)
Instructions
- 1
Preheat your oven to 375 F. Put the pastry cases into a roasting tray and spoon 1 Tbsp of raspberry jam into each one of the case. Slice 8 pear halves and divide between the pastry cases
- 2
Add the caster sugar and a pinch of salt to a whisking bowl with the egg whites, turn on the electric mixer at full speed and mix until the mixture is glossy and stiff, this may take somewhere around 10-15 minutes
- 3
Mix in the vanilla extract, then spoon and smooth the meringue over the tartlets so you get lovely peaks. Put into the oven on the middle shelf and set the timer for 6 minutes, or until golden and lovely. The meringue should get some browns on it too
- 4
Take the ice cream out of the freezer so you can serve it with your tartlets when ready