Primero se realiza la crema pastelera, para tenerla ya hecha y fría.
Se calienta la leche con el azúcar y apaga el fuego cuando empiece a hervir,
Aparte, mezcla las yemas con la harina de maiz.
Cuando la leche esté tibia, se mezclan todos los ingredientes.
Llevar la mezcla al fuego bajo. No parar de remover.
Retirar del fuego cuando se consiga la textura deseada (aprox. 5 minutos después).
Dejar enfriar y guardar en el frigorífico.
Se cogen 4 bizcochos de soletilla, se ponen en una bandeja y se humedecen levemente con ayuda de una cucharilla, con un poco de vino de moscatel (sirve también otro vino dulce o algún licor dulce).
Se pone una capa gruesa (1/2-1 cm) de crema pastelera, cubriendo los bizcochos, sobre esta capa se pone otra de bizcochos cubriendola y se repite la operación de humedecerles levemente y poner otra capa igual de gruesa de crema pastelera, terminando por cubrirla con otros 4 bizcochos de soletilla que también se humedecen. Se reserva.
En un bol seco, se echan las 4 claras de huevo y una pizca de sal y con la ayuda de un batidor de mano o eléctrico se va poniendo a punto de nieve, a medida que va cogiendo cuerpo, se van echando intercaladas, las 3 cucharadas de azúcar y las gotas de limón con la primera cucharada.
Cuando se ha conseguido una consistencia lo suficientemente compacta, que al dar la vuelta al bol, la clara no caiga.
Se coge la tarta reservada, se cubre con el merengue por todos lados y alisandola con la ayuda de un cuchillo o espátula, terminando de decorar con raspaduras de chocolate y los arándanos rojos.
Recomendación: también se puede terminar, tostando el merengue con la ayuda de un soplete de cocina o quemador de crema catalana, para darle otro tipo de consistencia.
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