This delightful dessert features a buttery shortcrust base topped with a light and airy meringue, combined with the fresh, juicy flavor of blueberries. The added option of strawberries brings a colorful and sweet twist to this traditional treat. Perfectly balanced in flavor and texture, this pastry is sure to impress at any gathering.
Why You'll Love This: This dessert strikes the perfect balance between the rich, crumbly texture of the shortcrust and the fluffy lightness of the meringue. The berries add a fresh, tangy kick that cuts through the sweetness, making each bite irresistibly delicious. It’s a versatile recipe that allows you to use whatever berries you have on hand, making it a great option for seasonal variations.
Perfect Occasion: Ideal for summertime gatherings, picnics, or any festive occasion. It's also perfect for a weekend baking project that the whole family can enjoy. Serve this at a casual brunch or as a sophisticated dessert at your next dinner party.
Decoration Tips: Dust the top with powdered sugar for a simple yet elegant finish. If you’re feeling creative, arrange the berries in a decorative pattern before baking. A dollop of whipped cream on the side not only adds to the presentation but also complements the tangy flavor of the berries.
Ingredients:
- For the shortcrust pastry:
- 260g flour (e.g., cake flour)
- 120g butter
- 100g powdered sugar
- A pinch of salt
- 3-4 egg yolks
- For the meringue:
- 5 egg whites
- A pinch of salt
- 5 tablespoons sugar
- 2 packets of vanilla pudding powder
- 2 tablespoons oil
- Blueberries (and optionally, strawberries for topping)
- Powdered sugar for dusting
Instructions:
- Prepare the crust:
- Combine flour, butter, powdered sugar, and salt in a bowl. Mix until crumbly. Add egg yolks and knead into a dough.
- Wrap 1/4 of the dough in plastic wrap and freeze. Roll out the remaining dough and line the bottom of a 22-26 cm tart pan lined with parchment paper. Chill in the refrigerator for about 30 minutes.
- After chilling, prick the dough with a fork and bake in a preheated oven at 180°C (356°F) for about 12 minutes or until lightly golden. Allow to cool.
- Make the meringue:
- In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gradually add sugar, continuing to beat until glossy.
- Gently fold in the pudding powder and oil to the meringue.
- Spread the meringue over the cooled crust. Arrange blueberries (and strawberries, if using) over the meringue.
- Grate the frozen pastry dough over the top using a coarse grater.
- Bake:
- Bake at 180°C (356°F) for about 25-30 minutes or until the meringue is set and the top is golden.
- Let the pastry cool completely in the pan.
- Serve:
- Dust with powdered sugar before serving.
Enjoy this scrumptious Crumbly Shortcrust Pastry with Meringue and Berries, a sweet treat that combines the comforting textures of pastry and meringue with the fresh burst of berries for a truly delightful dessert.