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Blueberry Lemon Meringue Tarts

Nutrition Facts Canadian

Nutrition Facts Canadian
Valeur Nutritive
1 Portion 0g Total Servings:0

% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories

Fat / Lipides
 0g
0%
Saturated / Saturé
 0g
0%
+ Trans / Trans
 0g
 
Cholesterol / Cholestérol
 0mg
0%
Sodium / Sodium
 0mg
0%
Carbohydrate / Glucides
 0g
0%
Fibre / Fibres
 0g
0%
Sugars / Sucres
 0g
Protein / Protéines 0g

0%
Vitamin A / Vitamine A
0%
Vitamin C / Vitamine C               
           0%
Calcium / Calcium           
                                   0%
Iron / Fer
0%
Niacin / Niacine
0%
Thiamine / Thiamine
0%
Riboflavin / Riboflavine
0%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts US
1 Portion 0g Total Servings: 0

Amount Per Serving
Calories
 0
Calories from Fat
 0
% Daily Value *
Total Fat
 0g
0%
Saturated Fat
 0g
0%
+ Trans
0g
Cholesterol
 0mg
0%
Sodium
 0mg
0%
Total Carbohydrates
 0g
0%
Fiber
 0g
0%
Sugars
 0g
Protein
 0g

Vitamin A 0% • Vitamin C 0%
Calcium 0% • Iron 0%
Thiamine 0% • Riboflavin 0%
Niacin 0% • Folate 0%
* Based on a 2000 calorie diet
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Prep time

15 mins

Cook time

40 mins

Total time

55 mins

Ingredients  

Blueberry Filling 

1½ packages Kinnikinnick Tart Shells (360 g)
2 pints fresh blueberries (680 g)
½ cup granulated sugar (120 g)
1 lemon - juiced and zested (44 g + 7 g)
2 tbsp cornstarch (16 g)

Lemon Meringue 

4 egg whites (132 g)

1 tsp cream of tartar (3 g)

⅓ cup icing sugar (40 g) 

1 lemon - zested (7 g) 


Gluten-free Meringue Tarts on a blue & white plate

Directions

Tart Shells 

  1. Thaw  18 individual Kinnikinnick Tart Shells on a baking tray for 10 minutes. Pierce sides and bottoms of tart shells.
  2. Preheat oven to 375°F (190°C).

Blueberry Filling

  1. In a medium bowl combine blueberries, sugar, cornstarch, lemon juice and lemon zest. Mix together and set aside.
Gluten-free tart shell filled with blueberries on a blue and white kitchen towel

Assemble

  1. Bake tart shells for 10 minutes in preheated oven.
  2. Remove from oven and let cool for 15 minutes.
  3. Fill with blueberry mixture (continually mix mixture in bowl to ensure even distribution of berries and liquid).
  4. Return to oven and bake for 20 minutes.
Gluten-free meringue blueberry tarts cut in half on a blue white plate

Meringue Topping 

  1. In medium bowl mix egg whites until medium peaks.
  2. Add cream of tartar, icing sugar and lemon zest. Continue to mix egg whites until stiff peaks form. Set aside.
  3. Use a piping bag or spoon, spread Meringue Topping on each tart. Cover the entire top of each tart and bring to edges of tart shell. 
  4. Return Blueberry Lemon Meringue Tarts to preheated oven and bake for 10 - 12 minutes until Meringue is golden brown. 
  5. Remove from oven and cool completely prior to serving. 

Yields 18 tarts 

Gluten-free meringue tarts in various stages of assembly on blue/white plates, with a towel, one half cut

Tips & Variations

  • If using Kinnikinnick Pie Crusts - remove 3 crusts from freezer and invert on a piece of parchment paper. Remove foil container and let thaw for 1 hour.
  • Roll out thawed pie crust slightly on parchment paper. Cut into (24) 2½”circles using (3) Kinnikinnick Pie Crusts. Place cutouts in tart foils or muffin pan.

 

 

Stock up your pantry



Tart Shells

Tart Shells

Gamechanger. Melt-in-the mouth flaky tart shells await your sweet or savoury fillings, gluten-free & free from allergens. Tarts, quiches, mini-pies, whatever you can dream up. So versatile. Keep some in the freezer for surprise guests.
Weight: 240g
Qty/Pkg: 12
7.6 cm, 3"

Read More
Pie Crusts

Pie Crusts

Weight: 390g/ 13.75oz
Qty/Pkg: 2

Read More

ORDERING suspended for now. SUPPLY CHAIN ISSUES causing stock shortages.




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Edmonton, AB

T5H 3P7 Canada

P: 1 (780) 424-2900

TF: 1 (877) 503-4466

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