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Fruit tarts with yogurt mousse and hazelnut meringues

Difficulty: Medium

Servings

Preparation (min)

Total (min)

Ingredients

HAZELNUT MERINGUES

2 egg whites
270 g (2 cups) whole hazelnuts
2 ybsp. cane sugar

YOGURT MOUSSE

80 ml (1/3 cup) whipping cream
125 ml (½ cup) thick plain yogurt (10%)

TOPPING

125 g (1 cup) raspberries
72 g (½ cup) blueberries

Preparation

HAZELNUT MERINGUES

Preheat the oven to 150°C (300°F).
Using an electric mixer, beat the egg whites until stiff peaks form, while gradually adding the sugar.
Fold in the hazelnuts using a spatula.
Line a cookie sheet with parchment paper.
Spoon the mixture onto the paper in 6 equal portions. Flatten each portion slightly, to form discs 8 to 10 cm (3 to 4 in.) in diameter.
Bake for 40 to 50 minutes, until the meringues are slightly browned.
Transfer to a cooling rack and let cool.

YOGURT MOUSSE

Using an electric mixer, whip the cream until stiff peaks form.
Gently stir in the yogurt. Refrigerate the mixture.

TOPPING

To keep the meringues crunchy, garnish with yogurt mousse just before serving. Top with fruit.

CHEF’S NOTE

"This light, refreshing treat makes a great dessert, snack, or even part of a breakfast. Instead of the fresh fruit topping, you can use sugar-free jam or stewed fruit. You can also make the meringues with a different kind of nut if you prefer".

Photos : Tango [Vitalité Québec] APRIL 2013

Recipe: Josée Fiset