LEMON MERINGUE TART WITH CHARRED FRUIT

DRUM - - Food -

SERVES 6 PREPA­RA­TION: 20 MIN BAK­ING: 7 MIN CRUST

2 pack­ets (150g each) ­re­duced su­gar oat bran ­bis­cuits

100ml but­ter, melted

FILL­ING

3 egg yolks

1 tub (115g) granadilla pulp

1 can (387g) con­densed milk

30ml (2T) grated ­lemon zest

125ml (½c) lemon juice

TOP­PING

3 egg whites

60ml (¼c) cas­tor su­gar

1 tub (230g) smooth cot­tage cheese

15ml (1T) ic­ing su­gar va­ri­ety of fresh fruit, lightly charred over the coals

Pre­heat the oven to 180°C.

1 CRUST Put the bis­cuits and but­ter in a food pro­ces­sor and blitz un­til fine. Press onto the base and up the sides of an enamel plate, pie dish or square bak­ing tin.

2 FILL­ING Whisk the egg yolks and granadilla pulp un­til fluffy. Add the rest of the fill­ing in­gre­di­ents and beat well un­til thick­ened. Spoon into the crust and bake for 7 min­utes.

3 TOP­PING Fit a glass bowl in a saucepan of boil­ing wa­ter and beat the egg whites and cas­tor su­gar in it for about 7 min­utes or un­til thick­ened and shiny.

4 Mix the cot­tage cheese and ic­ing su­gar. 5 Pile dol­lops of the ­meringue and cot­tage cheese on top of the fill­ing. Char the meringue with a blow­torch. Top the tart with the charred fruit.

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.