Australian Women's Weekly
Ingredients
Method
1.Preheat the oven to 180°C (160°C fan-forced). Arrange the tart cases on an oven tray.
2.Combine the chestnut puree, egg yolks and rind in a small bowl. Spoon the chestnut mixture into the tart cases. Bake for 15 minutes.
3.Meanwhile, combine the sugar and the water in a small saucepan; stir over heat, without boiling, until sugar is dissolved. Bring to the boil; boil, uncovered, for about 3 minutes or until syrup reaches 116°C on a candy thermometer. (Or, when a teaspoon of syrup is dropped into a cup of cold water, it can be gathered up and rolled into a soft ball.) Syrup should be thick but not coloured. Remove from heat, allow bubbles to subside.
4.Meanwhile, beat the egg whites in a clean small bowl with an electric mixer until soft peaks form. While mixer is operating, beat in the hot syrup in a thin stream. Beat on high speed for about 6 minutes or until the meringue is thick and cool. Spoon or pipe the meringue onto the tarts.
5.Preheat a grill on high. Grill tarts for 1 minute or until lightly coloured.
Not suitable to freeze or microwave. Tarts can be baked with filling up to a day ahead. Add meringue up to 2 hours before serving. Sweetened chestnut puree is available from select delicatessens.
Note
