Apricot Tarts in Crème Anglaise

• Start off by making a proper meringue.
• Preheat the oven to 250 degrees.
• Have soufflé molds buttered and add 2 tablespoons to add a sugar coat to the butter.
• Beat egg whites until they frothy.
• Add salt and cream of tartar.
• Continue beating until soft peaks appear.
• Mix in the vanilla.
• Add almond flour using a spatula.
• Pour the mixture in a dish and smoothen the top.
• Put it in the oven and bake until the meringue rises ½ inches.
• Let it bake for 30-40 minutes or until you see slight browning over the top.
• Take the meringue out and let it rest for 30 minutes.
• Refrigerate for at least an hour or ideally a whole day.
• For the crème Anglaise, bring milk to simmer over a heavy saucepan.
• Whisk together yolks, sugar, and salt until they become yellow and thick.
• Mix in half a cup of hot milk.
• Pour the yolk mixture in the pan and cook over gentle heat.
• Keep stirring the mixture constantly.
• Once the mixture thickens, add apricots and cook for 2 minutes more.
• Remove once the fruit has softened.
• Transfer this mixture into a blender and mix vanilla.
• Blend until the mixture has combined smoothly.
• Refrigerate it for an hour at least and ideally, a whole day.
• Take out the meringue.
• Place into a large bowl or platter.
• Pour the crème Anglaise over the meringue.
• Serve with garnishes of almond and apricots.

Trivia:

• Technically, apricot cannot be classified as a fruit as it is scientifically a tree.
• The first signs of apricot cultivation were found in India somewhere from 3,000 BC