CRANBERRY MERINGUE PIE WITH HAZELNUT CRUST

Cranberries and Central Otago hazelnuts come together in this delicious gluten-free tart. You can also substitute lemon curd for cranberry. Serve with an aged riesling.

Pre-baked Hazelnut Pastry Shell, or other prebaked sweet pastry shell in 26cm cake tin Cranberry Curd Meringue 4 egg whites pinch salt ¼ teaspoon cream of tartar ½ cup caster sugar 1 teaspoon vanilla extract

Have pastry shell made and curd prepared. To make meringue, whisk egg whites to soft peak with salt and cream of tartar. Gradually add the sugar, beating until mixture is pillowy and sugar is fully dissolved. Whisk in vanilla.

Fill pre-baked Hazelnut Pastry Shell with Cranberry Curd.

Preheat oven to 160°C. Spread the meringue over the cranberry filling, making sure it sticks to the edges of the crust all the way around to create a seal (it will shrink if you don’t). Swirl a design with a knife or spatula and bake for 10 minutes or until the meringue is very lightly browned. Cool for 2 to 3 hours before serving but do not chill. Serves 8–10