Milk Choc Ganache Tarts with Candy Cane Meringues, Raspberries and Mint

Prep: 1 hour, plus chilling and cooling
Cook: 2 hour 20 mins
Servings: 12
Milk Choc Ganache Tarts with Candy Cane Meringues, Raspberries and Mint

A slightly different Christmas dessert, milk choc ganache tarts with candy cane meringues topped with raspberries and mint are sure to be a winner at any event.

Ingredients

  • 2 packets White Wings Milk Choc Ganache Tart 
  • 2 egg yolks 
  • 80g unsalted cold butter, cubed 
  • 170ml thickened cream 
  • 1 x White Wings Pav Magic Egg 125g 
  • ⅛ tsp – ¼ tsp peppermint essence 
  • Red gel food colouring 
  • 125g (1 punnet) raspberries 
  • Baby mint leaves, to serve 

Method

  1. Prepare and bake White Wings Milk Choc Ganache Tarts as directed. 
  2. Preheat oven to 100°C Convention/ 80°C fan-forced. Line a large oven tray with baking paper. 
  3. Prepare White Wings Pav Magic mix as directed. Add peppermint essence to taste. 
  4. Run a skewer dipped in food colouring down the sides of a large piping bag fitted with a 1cm plain nozzle to form six stripes.
  5. Spoon one-quarter of the meringue mixture into the piping bag. Discard the remaining. Pipe mixture to form mini meringues, about 2cm in diameter, 3cm apart. Bake for 1 ½ hours to 2 hours until dry to the touch. Turn off oven and cool completely in the oven with door closed. 
  6. Top tarts with meringues, raspberries and mint to serve. 

 

Note:

This recipe requires only ¼ batch Pav Magic Egg. Excess meringue can be used to make extra mini meringues or even a larger style pavlova if desired. Freeze for up to one month in airtight containers layered with baking paper.