8 Comments

  1. We call this in the Philippines Boat Tarts. I have been looking for the recipe for a long time. I think this is the closest to the one I would eat at home.
    Will try and bake this later Thanks!

  2. Also the directions say to bake the tart then put on the meringue and bake again, but that seems like it would over brown the crust. Did you bake the meringues separately and then add to the tarts?

    1. Author

      Hi Linda,
      I half baked the tarts first then piped the meringue directly on the tarts, then baked the tarts again at a very low temperature until the meringue was stiff. Actually, you don’t really need the meringue to top the tarts. You can just bake the tarts until brown and they will be delicious as is. Thanks for the note!

  3. Do you remember what the oblong tart pans are named? Sur la Table had some that look simliar, but I’m not sure it’s the same.

    1. Author

      Hi Linda,
      Yes, those would work.

  4. Hi! I guess it’s ok to add chopped cashews to this? Thanks, I’m so going to try this.

    1. Author

      Hi! Yes, I would think so. I’ve never tried it that way. I would chop the cashews finely, but that’s just me. If you get a chance, let me know how it turns and let me know how much nuts you added. I might want to try it myself. 🙂

  5. Hi! I guess it’s ok to add chopped cashews to this? Thanks, I’m so going to try this.

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