EXOTIC FRUITS & PISTACHIO MERINGUE TART
FRUIT, PISTACHIO AND MERINGUE SINGLE PORTION
![](/IRCA/Recipes/image/29548/image-thumb__29548___auto_b492ef3e91c9043ccd499cc4b73eae8d/EXOTIC%20FRUITS%20E%20PISTACHIO%20MERINGUE%20TART.jpg)
FRUIT, PISTACHIO AND MERINGUE SINGLE PORTION
Ingredients
egg whites - at room temperature | g 200 |
caster sugar | g 200 |
confectioner's sugar | g 200 |
Preparation
Whip the egg whites with the sugar until strong peak, by hand, add the icing sugar.
Pipe a round disk and drops of meringue over his perimeter to form like a flower.
Bake at 80ºC around 4 hours.
Ingredients
water | g 500 |
liquid cream 35% fat | g 100 |
TOP CREAM | g 200 |
PASTA AROMATIZZANTE MANGO | g 30 |
Preparation
Mix all the ingredients together with a whisk until a smooth and homogeneous consistency is obtained.
Ingredients
CHOCOCREAM PASTICCERA | To Taste |
NOBEL PISTACCHIO | To Taste |
fresh fruit - exotic | To Taste |
Glaze the surface of the meringue tart with the NOBEL PISTACHIO, then put it in the refrigerator for a few minutes.
With the help of a piping bag, deposit a generous dose of CHOCOCREAM and some drops of fruit custard cream.
Garnish with fresh fruit and decorate with drops of CHOCOCREAM.
Chocolatier and Pastry Chef