Lemon Blueberry Meringue Tarts

by Chef Rob Sobkowski


Place the heavy cream and Ponthier puree in a pot and bring to a boil. Lower the heat and add the Haco Crème Brulee. Mix. Simmer for 3 minutes while constantly stirring with a wire whisk. Divide the filling between the La Rose Noire Tart Shells and chill for 2 hours.

Meringue Topping
Place the egg whites in a bowl with the whip attachment. Place the sugar and water in a pot and place on medium heat. Stir until the sugar starts to boil. When the sugar reaches 235°F start to whip the whites on high speed. When the sugar reaches 240°F reduce the speed to medium low and add the hot sugar in a slow steady stream. Continue to whip on medium speed until the meringue reaches medium stiff peaks and cools slightly.


12 oz Heavy cream
4 oz Ponthier Lemon Puree
3 oz Haco-Swiss Crème Brulee Mix

Meringue Topping
3 Egg whites
7 oz Sugar, granulated
2 oz Water

Other ingredients
30 La Rose Noire Medium Rectangle Tart Shells
8 oz Bakbel Apricot Spray Glaze