Mini Berry & Honey Meringue Tarts

Instructions

To prepare the berry curd:

1. Puree fresh berries with an immersion blender or regular blender until completely smooth. Strain, if desired.
2. Combine berry puree, whole eggs, egg yolks, and sugar in a small saucepan. Cook, stirring constantly over medium to medium low heat. The curd should take about 8 to 10 minutes. Bring the curd to 175°F, or until thickened enough to coat the back of a spoon. You should be able to draw a clean line, with no seepage on the back of the curd-coated spoon.
3. Immersion blend or pass the curd through a fine mesh strainer. Transfer to a heat-proof container.
4. Add butter to the hot curd. Stir until butter is completely incorporated. Chill for at least 4 hours, preferably overnight before using.

To prepare the honey meringue:

1. Place honey, sugar, and egg whites in a heat-proof bowl. Whisk gently to combine.
2. Bring small saucepan, one that the bowl will fit over, of water to a gentle simmer. Do not bring to a boil.
3. Place bowl over the double boiler. Stir gently but constantly. Bring mixture to about 160°F. The mixture should feel perfectly smooth, and very warm.
4. Whip cooked whites and sugar until stiff peaks form.

To assemble the tarts:

1. Spread a thin layer of jam along the bottom of the tart(s).
2. Put chilled curd into a piping bag, or a plastic bag with a corner cut out. Fill each tart shell the way to the top of the crust. Smooth with a spatula, if desired. Chill.
3. Mound the meringue onto the tart with a spoon, or using a piping bag. Using a camping torch or mini torch, toast the meringue to a very light brown and leaving some white and pale patches.
4. Slice fresh berries, and decorate. For extra glossy berries, thin any remaining jam with a bit of hot water. Toss berries in thinned jam before placing on tart.
5. Cool and enjoy!