Strawberry Meringue Tart

This Strawberry Meringue Tart delivers a perfect balance of textures. The crisp pastry contrasts with soft fruit and airy meringue. Each bite feels light, sweet, and slightly tangy. It is an impressive dessert that remains simple to prepare.

Prep Time 25

Cook Time 40

Chilling 30

Total Time 1 35

Servings Slices

Ingredients

Instructions

First, place the flour and butter into a bowl. Rub them together until the mixture resembles breadcrumbs. Then, stir in the icing sugar. Add the egg yolk and a little cold water. Mix gently until a dough forms.
200 g plain flour, 100 g unsalted butter, 50 g icing sugar, 1 large egg yolk, 2 tbsp cold water
Next, shape the dough into a disc. Wrap it and chill for 30 minutes. This step helps the pastry stay firm.
Preheat the oven to 180°C (160°C fan). Roll out the chilled dough and line a tart tin. Trim the edges neatly.
After that, line the pastry with baking paper and fill with baking beans. Bake for 15 minutes. Remove the beans and paper, then bake for another 8–10 minutes until lightly golden. Allow it to cool fully.
Place the strawberries, sugar and lemon juice into a saucepan. Heat gently and stir often. The fruit will soften and release juices.
400 g fresh strawberries, 80 g caster sugar, 1 tbsp lemon juice
Meanwhile, mix the cornflour with water to form a smooth paste. Pour this into the pan and stir well. The sauce will thicken within a few minutes.
1 tbsp cornflour, 2 tbsp water
Once thick and glossy, remove from the heat. Let the filling cool slightly before using.
Spoon the strawberry mixture into the cooled pastry base. Spread it evenly. Allow it to settle while preparing the meringue.
Whisk the egg whites in a clean bowl until soft peaks form. Then, add the sugar slowly, one spoon at a time. Keep whisking until the mixture is thick and glossy.
3 large egg whites, 150 g caster sugar
Finally, fold in the vanilla extract. The meringue should hold firm peaks.
½ tsp vanilla extract
Spoon or pipe the meringue over the strawberry layer. Make sure it reaches the edges to seal the filling.
Reduce the oven to 160°C (140°C fan). Bake the tart for 20–25 minutes. The meringue should turn lightly golden on top.
Remove the tart from the oven and let it cool completely. This helps the filling set properly. Slice carefully and serve.

Notes

Serving Tips:

Serve slightly chilled for a cleaner slice

Add fresh strawberries for garnish

A light dusting of icing sugar adds a refined finish

Nutrition

Strawberry Meringue Tart

Ingredients

Pastry Base Ingredieents:

Strawberry Filling Ingredinetns:

Meringue Ingredients:

Instructions

Notes

Nutrition