EGG LESS MERINGUE FRUIT TART

EGG LESS MERINGUE FRUIT TART.....

For the meringue kisses

Ingredients

• Aqua faba - 3/4 Cup (boil 1 cup of chick peas and strain its water...this water is aqua faba)
• Cream of tarter - 1/4 Teaspoon
• Sugar - 1/2 Cup
• Vanilla extract - 1 Teaspoon

Method

Whisk the aqua faba and the cream of tarter with an electric egg beater until soft peaks are formed.
Now gradually add the sugar and keep whisking.
Add the vanilla extract and whisk until stiff peak are formed.
Keep the baking tray ready with brown or butter paper lining.
Heat the oven to 200 degree F.
Pipe the meringue into kisses over the baking tray.
Bake for 1 hour.

For the white chocolate rounds

Ingredients

• White chocolate (cooking) - 1 Cup (grated)
• Red food color gel - 1 drop
• Butter - 1 Tablespoon

Method

In a double boiler melt the chocolate along with the butter.
Keep stirring continuously
Drop the color gel. Do not stir in. Just spread it unevenly with a knife.
Keep an aluminium foil sheet ready in a big tray or a flat board.
Place a round cookie cutter
Pour the melted chocolate evenly inside the cookie cutter to form a thin roundel.
Now cut the center of the chocolate roundel with a smaller cookie cutter . Leave as it is.
Refrigerate for an hour.
Carefully take the foil off from below the chocolate roundels and very carefully take out the small chocolate roundel from inside the big one.
This will leave you with two types of roundels - hollow one and one plain roundel.
Refrigerate them carefully.

For the tart shells

Ingredients

•  All-purpose flour - 1 3/4 Cups
•  Sugar - 1 Tablespoon
•  Salt - 1/2 Teaspoon
•  Butter - 3/4  Cup (cold unsalted cut into 1/2-inch cubes)
•  Ice water - 3 to 5 Tablespoons

Method

1. 1. Mix together flour, sugar, salt and butter with your fingertips  until it looks coarse with little butter lumps. 
   2. Add evenly with 3 tablespoons ice water and gently mix in.
   3. Take some in the hand and squeeze. If it doesn't hold together, add 1 Tablespoon of ice water till it mixes. 
   4. Repeat the above step, if it does not hold add another spoon of water.
   5. Make it into a dough. 
   6. Make a ball of the dough and place in plastic zip bag and chill for an hour.
   7. Roll out dough with a rolling pin into small rounds to fit in the tart moulds . Press the rounds into the tart moulds. Lightly prick bottom and sides with a fork. Chill for 30 minutes.
   8. Preheat oven to 375°F.
   9. Bake in center rack  of oven until tart shells are light golden  for 20 minutes.
   10. Carefully remove them from the moulds. Let them cool.
   11. Finally place the meringue kisses in the tart shells along with your choice of fresh or canned berries and fruit along with chocolate roundel.