Tarte groseille meringué

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, Tarte groseille meringué. One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Tarte groseille meringué is one of the most well liked of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It's enjoyed by millions every day. They're nice and they look fantastic. Tarte groseille meringué is something that I've loved my entire life.

Many things affect the quality of taste from Tarte groseille meringué, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tarte groseille meringué delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Tarte groseille meringué is 6 tartelettes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Tarte groseille meringué estimated approx 25 min.

To get started with this recipe, we must first prepare a few components. You can have Tarte groseille meringué using 14 ingredients and 6 steps. Here is how you can achieve that.

Ingredients and spices that need to be Make ready to make Tarte groseille meringué:

1. 1 pâte sucre
2. 30 g gelée de groseille
3. Meringue
4. 2 blanc d'œuf
5. 120 g sucre
6. 40 g d'eau
7. Crème groseille
8. 300 g groseilles
9. 200 g d'eau
10. 2 jaunes d'œuf
11. 30 g sucre
12. 12 g maïzena
13. 12 g farine
14. 1 feuille de gélatine

Instructions to make to make Tarte groseille meringué

1. Réaliser la pâte sucrée.
   
   Foncer un moule à tarte.
   Recouvrir d'un papier cuisson et ajouté des poids (bille argile, pois chiche, haricot ou autre)
   
   Cuire 15 minutes à 180 degrés
   
   Laisser refroidir sur grille
2. Faire tremper la gélatine dans l'eau froide.
   
   Déposer les groseille dans une casserole.
   Couvrir d'eau et porter à ébullition jusqu'à ce que les groseille éclaté
   
   Passer le tour au chinois en écrasant légèrement les fruits
3. Déposer le jus obtenu dans une casserole (250 g environ) et chauffer
   
   Mélanger les jaunes d'œuf avec le sucre puis avec la farine et la maïzena.
   Verser le jus de groseille chaud dessus, bien mélanger et remettre le tout sur le feu.
   
   Mélanger jusqu'à épaississement.
   Hors du feu ajouter le beurre et la gélatine essorer.
   
   Verser dans un plat, filmer au contact et mettre au frais
4. Pour la meringue :
   Chauffer l'eau avec le sucre jusque 120 degrés
   
   Monter les blancs en neige puis verser le sirop en filet
5. Fouetter la crème pâtissière pour la détendre
   
   Tartiner le fond de tarte de gelée de groseille.
   Déposer dessus la crème pâtissière.
   Puis pocher la meringue.
   
   Placer au frais deux heures
6. Colorer la meringue à l'aide d'un chalumeau de cuisine

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