Acidulated fresh pea tarts

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Tarte en fleur

Acidulated fresh pea tarts

Preparation 30 minutes
Service 4 people
Difficulty 5/10


  • 8cl ponzu sauce
  • 2cl lime juice
  • 10cl vegetable stock
  • 30g egg-white powder
  • 90g icing sugar
  • 100g fresh garden peas
  • 1 lemon


  1. Place the ponzu sauce, lime juice, stock, egg-white powder and sugar in a blender and blend until smooth.
  2. With an electric whisk, whisk the mixture as for a meringue.
  3. Preheat the oven or use a dehydrator at 60 C/140 F.
  4. When the meringue mixture is ready, fill a piping bag and make little discs on a sheet of baking paper. Dry in the oven for 4 hours until crisp.
  5. Boil the peas for a few minutes. Leave to cool, then season with a drizzle of olive oil and the juice of a lemon.
  6. Place some of the seasoned peas on each meringue and serve as an appetizer.