Sector Bakeries Vaudreuil-Dorion
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Wednesday : 7:00 - 19:00

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Fruit tarts with yogurt mousse and hazelnut meringues

Difficulty: Medium

6

Servings

25

Preparation (min)

65

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

  1. Preheat the oven to 150°C (300°F).
  2. Using an electric mixer, beat the egg whites until stiff peaks form, while gradually adding the sugar.
  3. Fold in the hazelnuts using a spatula.
  4. Line a cookie sheet with parchment paper.
  5. 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.
  6. Bake for 40 to 50 minutes, until the meringues are slightly browned.
  7. Transfer to a cooling rack and let cool.

YOGURT MOUSSE

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

TOPPING

  1. 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
 

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