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Mature Strawberry Tart with Flambéed Meringue

Recipe by Hervé Cuisine

A decadent tart made with a lemon‑scented Breton shortcrust, topped with fresh strawberries and a light, torch‑golded meringue. Perfect for sunny days, this recipe combines the freshness of red berries with the sweetness of a caramelized meringue.

MediumFrenchServes 6

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Source Video
1h 4m
Prep
20m
Cook
10m
Cleanup
1h 34m
Total

Cost Breakdown

Total cost:$7.15
Per serving:$1.19

Critical Success Points

  • Bind the dough with egg whites
  • Bake the shortcrust 20 min at 180°C
  • Whip the meringue to firm peaks
  • Caramelize the meringue with the torch

Safety Warnings

  • Use the torch in a well‑ventilated area and away from flammable materials.
  • Be careful of hot oven surfaces and baking sheets.

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