LEMON MERINGUE TART WITH CHARRED FRUIT
SERVE 6 PREPARATION: 20 MIN BAKING: 7-10 MIN
CRUST 2 packets (150g each) reducedsugar oat bran biscuits 100ml butter, melted FILLING 3 egg yolks 1 tub (115g) granadilla pulp 1 can (387g) condensed milk 30ml (2T) finely 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 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 In a glass bowl that fits over a saucepan with boiling water, whisk the egg whites and castor sugar 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.