Pavlova tartlets with cream

For the meringue crust, you need to prepare: 4 egg whites, 200 g sugar, ½ teaspoon salt, 1 tablespoon wine vinegar or lemon juice.

1. Separate the whites from the yolks in a bowl.
2. Whisk the egg whites and salt with an electric mixer until the mixture becomes foamy.
3. Then gradually add sugar in 3 batches, mixing after each batch until the contents become solid.
4. Add a tablespoon of vinegar or lemon juice and continue mixing until the meringue mixture is firm, smooth and silky.
5. Place the mixture in a piping bag with a 1M extension. Before that, prepare a baking sheet lined with baking paper and heat the oven to 110°C.
6. Shape the mixture into small nests and dry in a preheated oven. The meringues need to dry in the oven for 2 hours.

For the pastry cream, you need to prepare: 500 ml of milk, 200 ml cream, 4 egg yolks, 80 g sugar, 20 g starch, 20 g flour, 20 g butter, lemon or orange extract.

1. Put the milk to boil on low heat.
2. Combine the egg yolks and sugar in another bowl, mixing them to a foamy texture, and gradually add the flour and starch.
3. Pour the resulting mixture into the milk and cook until the mixture becomes thick, something like a pudding. Toward the end, add butter at room temperature.
4. Leave the cream to cool completely and cover it with cling film.
5. Before stacking the cream on top of the meringue, add 200 ml of whipped cream and orange or lemon extract. The amount of extract depends on your taste.
6. Distribute the cream over the meringue and decorate them with fresh blueberries, dried lime or orange and kaffir lime leaves.