Imagine biting into a delicate, buttery shortbread shell filled with billowy, glossy meringue that melts in your mouth like sweet, sugary clouds. These British-inspired Shortbread Tarts with Meringue Filling are not just a dessert—they're a culinary masterpiece that transforms simple ingredients into an extraordinary treat that will have your guests begging for the recipe. Whether you're a baking novice or a seasoned pastry chef, these elegant tarts promise to elevate your dessert game and create moments of pure, sweet bliss.
Prep Time: 30 mins
Cook Time: 25 mins
Total Time: 55 mins
Cuisine: British
Serves: 12 servings
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 3 egg whites
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar
Instructions
- Prepare the shortbread crust: In a large mixing bowl, cream the softened unsalted butter and powdered sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Gradually add flour and salt to the butter mixture, mixing on low speed until a soft dough forms. Be careful not to overmix.
- Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin thoroughly with butter or non-stick cooking spray.
- Press the shortbread dough evenly into the bottom and sides of each muffin cup, creating a thin, uniform tart shell. Use your fingers to smooth and shape the dough.
- Bake the shortbread shells for 12-15 minutes, or until the edges are lightly golden. Remove from oven and let cool in the pan for 10 minutes.
- For the meringue filling, separate egg whites into a clean, dry mixing bowl. Ensure no yolk is present, as this can prevent proper meringue formation.
- Add cream of tartar to the egg whites and beat with an electric mixer on medium speed until soft peaks begin to form.
- Gradually add granulated sugar while continuing to beat the egg whites. Increase mixer speed to high and beat until stiff, glossy peaks form, about 4-5 minutes.
- Gently fold in vanilla extract until just combined.
- Carefully transfer the meringue to a piping bag or use a spoon to fill the cooled shortbread shells, creating decorative peaks.
- Optional: Use a kitchen torch to lightly brown the meringue peaks, or place under the broiler for 1-2 minutes, watching carefully to prevent burning.
- Allow tarts to cool completely at room temperature. The meringue will set and become slightly crisp on the outside.
- Carefully remove tarts from the muffin tin using a small offset spatula. Serve on a decorative platter and enjoy within 24 hours for best texture.
Tips
- Temperature Matters: Ensure butter is softened but not melted for the perfect shortbread texture.
- Egg White Technique: Use room temperature eggs and a completely clean, grease-free bowl for maximum meringue volume.
- Avoid Overmixing: When preparing the shortbread dough, mix just until ingredients combine to prevent tough shells.
- Uniform Shells: Use the back of a spoon or your fingers to create even, thin tart shells in the muffin tin.
- Meringue Perfection: Add sugar gradually and beat until stiff, glossy peaks form for a stable, beautiful topping.
- Browning Options: If you don't have a kitchen torch, the broiler works—but watch carefully to prevent burning.
- Serve Fresh: These tarts are best enjoyed within 24 hours for optimal texture and flavor.
- Storage Tip: Store in a cool, dry place and cover loosely to maintain the meringue's delicate structure.
Nutrition Facts
Calories: 267kcal
Carbohydrates: 29g
Protein: 3g
Fat: 15g
Saturated Fat: 10g
Cholesterol: 51mg
