Forest Fruit Tartlets

Lightly grease the tins or line them with baking paper so the bases release easily.

Even a small drop of yolk in the egg whites can make whipping difficult.

Using a cold, fat-free bowl and clean beaters will make the meringue especially stable.

Stir only until the mixture is homogeneous to keep it airy.

It's best to fold in two portions so the air stays in the batter.

A kitchen scale or an ice cream scoop helps to make equal-sized tartlets.

Toward the end, do a skewer test: no wet batter should cling to the skewer.

On the rack the bottoms won't get soggy because air can circulate well.

Place cling film directly on the surface to prevent a skin from forming.

Pass it through a small sieve if you want an especially smooth layer.

If using frozen forest fruits, let them drain well beforehand so the cream doesn't get watered down.

The glaze should still be fluid but not vigorously boiling, otherwise it will run off the fruit more easily.

Best to pour slowly from the center so everything is coated evenly.

Well chilled, the forest fruit tartlets are easiest to serve neatly.