Mara des Bois meringue tarts with pistachios

Mara des Bois meringue tarts with pistachios

Total: 37 Min. | Active: 30 Min.
vegetarian, lactose-free
Nutritional value / person: 297 kcal
, Fat: 6 g
, Carbohydrate: 50 g
, Protein: 9 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Sponge mixture

30 g sugar
2 egg yolks
2 egg whites
1 pinch salt
30 g sugar
30 g unsalted, shelled pistachios, finely chopped
60 g white flour

Meringue

2 egg whites
1 pinch salt
60 g sugar
120 g Fine Food Sorbetto Mara des Bois
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How it's done

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Sponge mixture

Using the whisk on a mixer, beat the sugar and egg yolks in a bowl until the mixture is light and frothy. Beat the egg whites with the salt until stiff, add the sugar, continue to beat until the egg whites turn glossy. Mix the pistachios and flour, add to the mixture in layers along with the egg whites, carefully fold in using a rubber spatula. Spread the mixture into a rectangle (approx. 1 cm thick) on a baking tray lined with baking paper.

To bake

Approx. 7 mins. in the centre of an oven preheated to 220°C. Remove from the oven, tip the sponge and paper onto a fresh sheet of baking paper. Cut out 4 circles (each approx. 7 cm in diameter). Turn up the oven to 240°C (top heat or grill only).

Meringue

Beat the egg whites with the salt until stiff, add the sugar, continue to beat until the egg whites turn glossy. Place 4 scoops of ice cream on top of the sponge circles. Spread the meringue around the ice cream scoops. Bake for approx. 1 min. in the upper half of the oven, serve.

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