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Apricot Tarts in Crème Anglaise

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Apricot Tarts in Crème Anglaise

  • Sweet
  • 2 hrs 30 mins
  • Serves 12
  • Medium


How to Make 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.


  • 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
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