LEMON MERINGUE TART WITH CHARRED FRUIT
SERVES 6 PREPARATION: 20 MIN BAKING: 7 MIN CRUST
2 packets (150g each) reduced sugar oat bran biscuits
100ml butter, melted
3 egg yolks
1 tub (115g) granadilla pulp
1 can (387g) condensed milk
30ml (2T) grated lemon zest
125ml (½c) lemon juice
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.