Cranberry Meringue Tart2016-12-13
- Course: Desserts
- Skill Level: Beginner
- Servings : 1 (25 cm round) tart
- Prep Time : 25m
- Cook Time : 40m
- 1 pack Al Wadi Al Akhdar Shortcrust Pastry, thawed
- ½ cup (50g) blanched almonds, finely chopped
- 2 tsp (6 g) cornstarch
- ¼ tsp (1 g) ground cinnamon
- 3 egg whites
- Pinch of salt
- ¾ cup (150g) sugar
- 1.5 cups (230 g) dried cranberries
- Icing sugar, for dusting
Roll out the pastry and place into a 25 cm round tart pan with a removable bottom. Trim the pastry even with the pan rim and prick the center with a fork. Cover and place in the freezer for 1 hour.
Preheat oven to 200⁰C. Place a baking paper over the pastry and fill with pie weights. Bake for 10 – 15 mins. Remove the tart shell from the oven and remove the weights and baking paper. Set aside to cool. Reduce the oven temperature to 180⁰C.
To make the filling, combine almonds, cornstarch and cinnamon in a small bowl and set aside.
Beat the egg whites and the salt until soft peaks form. Sprinkle in the sugar, and beat again until the meringue form firm and glossy.
Gently fold the almond mixture and the cranberries into the meringue.
Pour the filling into the prebaked tart shell. Dust with icing sugar.
Bake immediately on the lower rack for 30 mins or until the filling has set and is no longer runny.