Chestnut - meringue

Chestnut - meringue

By
From
Rainbow Tarts
Photographer
Emilie Guelpa

Base

Ingredients

Quantity Ingredient
1 quantity French meringue

Colour topping

Quantity Ingredient
50g sugar
150g tinned whole chestnuts
edible gold leaf, to decorate (optional)

White topping

Quantity Ingredient
1 quantity Chantilly cream

Method

  1. To make the base, follow the recipe for French meringue.
  2. To make the colour topping, combine the sugar with 50 ml water over medium–high heat and simmer for about 10 minutes, or until reduced to a syrup. Set aside to cool completely. Pour the syrup into a food processor along with the chestnuts and process until smooth. Transfer to a piping bag and refrigerate until needed.
  3. To make the white topping, follow the recipe for Chantilly cream.
  4. Pipe the chestnut purée onto the upper part of the base and spread the cream onto the lower part. Decorate with a little gold leaf, if desired.
Tags:
Rainbow
Tarts
Emilie
Guelpa
tart
colours
beautiful
Griottes
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