Tortan cnò-chòco 's meireang
Cèisean taoise
300g flùr plein
50g siùcar mìn
225g ìm
1 buidheagan
Meireang
2 gealagan
2 cupa siùcar mìn
2 cupa cnò-chòco thiormaichte
Silidh
An toiseach dèan an taois mhilis. Cuir am flùr, an t-ìm agus an t-siùcar ann an inneal-measgachaidh. Cuir a h-uile càil mun cuairt gus am bi e pronn. Cuir ris am buidheagan agus cuir mun cuairt. Tha còir gun tig an taois ri chèile na bhall ach ma tha e rudeigin tioram faodar beagan uisge a chur ris.
Cuir fiolm-còmhdachaidh mun cuairt air an taois agus stob dhan fhuaradair e timcheall air uair a thìde.
Roilig a-mach na taoise gu tana agus cleachd gearradair cruinn son an gearradh.
Cuir tuill ann am bonn gach cèis le forca agus suath le gealagan uighe.
Bruich ann an àmhainn-gaoithe na cèisean fad 15-20 mionaidean aig teas 180C.
Son a' mheireang cuir na gealagain ann an inneal-measgachaidh. Buail gu math iad gus an tèid iad nan stuadhan boga. Dòirt an t-siùcar na mheasg agus buail a-rithist gum bi e gleansach agus gum fàs na stuadhan cruaidh.
Cuir dà làn chupa de chnò-chòco ris na gealagain agus pasg a-staigh air a shocair feuch nach caill thu an adhar ann.
Bu chòir dha na cèisean a-nise bhi deiseil. Fàg iad ma chòig mionaidean a' fuarachadh mas cuir thu làn spàin-tì silidh air bonn gach cèise le spàin fhialaidh de mheireang air muin sin.
Bruich ann an àmhainn-gaoithe fad 15-20 mionaidean aig teas 180C.
Coconut meringue tarts
Pastry cases
300g plain flour
50g icing sugar
225g butter
1 egg yolk
Meringue
2 egg whites
2 cups caster sugar
2 cups of desiccated coconut
Jam
Method
Put the flour, sugar and butter into an electric mixer and blitz until it resembles breadcrumbs.
Add the egg yolk and mix until it forms a ball. Add a little water if necessary to bring it together.
On a clean, floured surface, shape into a ball. Wrap in cling film and put in the fridge for about an hour.
Take the pastry out of the fridge and roll out on a floured surface. Use a round cookie cutter to cut out pastry rounds. Place the pastry rounds in a cupcake tin.
Prick a few holes in the base of each pastry case with a fork. Brush the cases with egg white and bake in the oven for 15-20 minutes at 180C fan.
To make the meringue whisk the egg whites until they form soft peaks. Add the sugar and then continue whisking until stiff and shiny. Carefully fold in the desiccated coconut.
Take the pastry cases out of the oven and leave to cool for 5 minutes. Put a spoonful of jam in each case and top with a generous dollop of meringue.
Bake in the oven at 180C fan for 15-20 minutes.
