LEMON MERINGUE TART WITH CHARRED FRUIT

YOU (South Africa) - - LIFESTYLE -

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.

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