This recipe filled 16 tart shells. I baked at 275°F for 45 minutes, then left in the oven for 1 hour. I filled with an almond/cherry custard 1 hour before serving, and the meringue was already getting soft and sticky. By the time 2 hours had passed, all the tarts had to be eaten with a spoon. Awesome recipe but I will fill the shell(s) just before serving next time. Spray a generous amount of cooking spray. With just a split second spray, some of the meringue still wanted to stick to the tart shells. Luckily,I thought to pop the meringue out of the shells before serving (then reinsert) so guests wouldn't have to battle with the tarts. Several people went home with the recipe. Thanks for sharing! :)
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This recipe filled 16 tart shells. I baked at 275°F for 45 minutes, then left in the oven for...