INGREDIENTS
For the tart base
60g salted butter
50g granulated sugar
1 large egg
1/2 tsp vanilla extract
1/2tsp baking powder
50g self-raising flour, sifted (can be substituted with cake flour and 1/2 tsp baking powder)
Preheat oven to 180 degrees.
Beat butter with sugar until pale.
Then, beat in the egg until the mixture looks like buttercream.
Add in vanilla extract.
With the mixer on low speed, add in the flour and lastly, pour in the milk. Mix well.
Divide batter on prepared pans into about 1tbsp for each portion.
Bake in preheated oven for 15 to 20 minutes or until cooked.
Once the pastry is assembled, pop it back into the oven for 10 minutes until browned. The meringue gets a nice crispy shell.
Alternatively, you can grill it for 2 minutes. Serve warm.
For the custard
1 egg yolk
1 tbsp sugar
1/2 tsp vanilla extract
1 tsp custard powder
1 tsp plain flour
50g milk
Combine all ingredients and mix well.
Double boil the mixture until a thick custard is formed. Make sure to stir continuously. Set aside.
For the meringue
1 egg white
A pinch of salt
1/4 tsp cream of tartar (or few drops of vinegar)
2 tbsp sugar
A dash of vanilla extract
Beat egg white, salt and cream of tartar until soft peaks form.
Add in sugar and beat until stiff peaks form.
Add in vanilla and whisk lightly to combine.
When the base are done, pipe the meringue with a 7mm round tip. Make sure to go around the custard at the center, and make about 3 layers.
Then, pipe the meringue on top of the custard.
Note: This is a matter of preference on how you'd want the finished pastry to look like.
