Durban’s popular Florida Road boasts exciting new offerings on the leisure front
To make the meringue, place the egg whites in a dry bowl. Boil the water and sugar until the solution reaches 110°C, then begin beating the egg whites (the solution should reach 121°C). Slowly pour the syrup into the bowl with the egg whites and beat on maximum speed for a few minutes. Reduce the speed and beat for a few more minutes. Pipe the meringue onto the tartlets and singe with a kitchen butane torch. MAKES 8 TARTLETS CHEQUERED RHUBARB AND ACAI PIE For the pie crust 125g soft butter 100ml icing sugar 300ml plain flour 1 medium egg yolk For the filling 200g almond paste, finely grated 50g soft butter 2T sugar 2 medium eggs 2T plain flour 1t acai berry powder To make the chequered pattern 5 rhubarb stalks, cut lengthways into 2-3mm slices 500ml water 200ml sugar 1 gelatin leaf Preheat the oven to 225°C. For the pie crust, combine the butter with the icing sugar, flour and egg yolk, and mix well. Refrigerate the dough in a plastic bag for 30 minutes, then roll it out and line a 22cm pie tin, cutting away any excess. Prick holes in the base and bake for 12 minutes. While it cools, reduce the oven to 175°C.
To make the filling, combine the almond paste with the butter, sugar, eggs, flour and acai powder, mix well, and pour the mixture into the pie crust. Bake in the centre of the oven for about 25 minutes and allow to cool.
Reduce the oven to 100°C. Place the rhubarb slices on a deep baking tray. Boil the water and sugar, and pour over the rhubarb. Bake for 2 minutes until soft. Lift the slices one by one and arrange in a chequered pattern on top of the pie, cutting away any excess along the edges.
Strain the rhubarb liquid from the baking tray and boil until 100ml remains. Soak the gelatin leaf in cold water for about 5 minutes, then lift it gently and add to the warm rhubarb liquid, allowing it to dissolve. Cool and brush over the pie; refrigerate for 10 minutes. Brush the gelatin mixture over it again (if the gelatin has solidified, melt it over a low heat on the stove) and serve.