Maguni Curd Tartlets

The story


maguni tartlet dessert meringue

The tart shells

2 tablespoons Roasted almonds
3/4 cup All purpose flour
1/4 cup Caster sugar
Fine seasalt
55 grams Butter, Cold
1 Egg yolk
3 1/2 tablespoons Olive oil

The Curd

85 grams Butter, At room temperature
2 Eggs
2 Egg yolks
1 cup Caster sugar
2 cups Maguni juice

The meringue

4 Egg whites
1 pinch Cream of tartar
200 milliliters Water
200 grams Caster sugar


1. Making the shells: Add the almonds, flour, sugar and salt to a food processor and blend into a fine powder. Add the butter and pulse into a paste of coarse breadcrumb consistency. Add the oil and yolk and blend into a smooth dough. Butter some tartlet molds  and line each buttered mold with dough. Put the molds into the refrigerator for about 30 minutes to chill. Preheat your oven to 220℃. After 30 minutes, remove the molds from the refrigerator, and prick the dough at the bottom of each mold with a fork.  Place in preheated oven and bake for 13 to 15 minutes until golden brown. Remove the shells from the oven and let them cool down.

2. Making the curd: Add the butter and sugar to a large mixing bowl. Using an electric hand mixer, whisk the mixture till creamy. Add the eggs and yolks one at a time and continue whisking. When the eggs are well incorporated add the maguni juice and whisk for another 3 minutes. Transfer the mixture to a large enough pot and attach a candy thermometer to the side of pot (or use a handheld thermometer). Heat the mixture over medium heat to exactly 76℃ whilst stirring. When heated to 76℃, remove the curd from the heat and allow to cool to room temperature. Then add to airtight containers and store in the refrigerator for a few hours or overnight to set properly.

3. Making the meringue: Combine the sugar and water in a small pot over high heat. Attach a candy thermometer. Stir with a wooden spoon until all he sugar has dissolved. Bring the syrup to the boil. Reduce the heat to medium and brush down all sugar crystals from the sides of the pot with a wet pastry brush. Add the egg whites and cream of tartar to the bowl of a stand mixer. When the sugar syrup reaches exactly 115℃, set the mixer on medium speed and whip the eggs to soft peaks. Allow the syrup to heat to exactly 121℃ (hard ball stage), then with the mixer running at high speed, slowly pour the syrup into the bowl with the egg whites. Once all the syrup is added, reduce the speed to medium and continue whisking until the meringue is cooled down, glossy, and quite stiff.

4. Filling the tartlets: Add a few spoonfuls of maguni curd to each tart shell. Then add some meringue, either by spooning it onto the filling, or piping it with a pipping bag. Use a blow torch to colour the meringue.


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