I was recently inspired by some grown up icy pole recipes that Best’s Great Western wines posted to facebook. There was a blackberry and port combination which really appealed to me. Have you ever cracked open a good bottle of Cabernet Sauvignon, and really tasted the blackberries they describe in the tasting notes? Well, I thought I could play with those flavours. Inspired by a beautiful blackberry and lemon curd meringue tart I saw posted by Thirty Three Cups, I thought I could make a simple pastry shell filled with beautiful seasonal blackberries and top it with a piping of cabernet meringue. They turned out a treat. I have to say, I think they’d be great petit fours for a wine festival or cellar door tasting plate. But seriously, who needs an excuse!?
Makes 12 petit fours sized tarts
|180||grams||Carême vanilla bean pastry, thawed|
Cut the pastry and arrange into individual small tart moulds. I used a mini muffin pan. Blind bake, and bake the pastry shells according to the directions on the pastry packet. They won’t need long. Remove the pastry shells from the tray and allow to cool completely.
In a perfectly clean bowl, with perfectly clean beaters, whip the egg whites till they just form stiff peaks.
Place the sugar and wine in a small saucepan and simmer till the sugar is dissolved. Continue to simmer. When you drop a little into a glass of water and it leaves a thread behind, it is ready.
Turn the beaters back onto medium and slowly drizzle the hot syrup into the egg whites, beating till well combined. Keep the beaters running until the bowl is cool to the touch.
Arrange the blackberries inside the pastry shells, cutting some up so the shells are filled snuggly with blackberries, with the cut side in the middle.
Scoop the meringue into a piping bag fitted with a large star nozzle. Pipe a star of meringue on top of the blackberries. Gently scorch the meringue with a brulee torch.