Cranberry Meringue Tart

2016-12-13
  • Course: Desserts
  • Skill Level: Beginner
Cranberry-Meringue-Tart
  • Servings : 1 (25 cm round) tart
  • Prep Time : 25m
  • Cook Time : 40m
It’s the perfect addition to your Christmas Eve Dinner table. Prepared with Al Wadi Al Akhdar “Shortcrust Pastry” that is also known as the “Pâte Brisée”. Simply a unique blend of flavors!

Ingredients

  • 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

Directions

Step 1

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.

Step 2

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.

Step 3

To make the filling, combine almonds, cornstarch and cinnamon in a small bowl and set aside.

Step 4

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.

Step 5

Gently fold the almond mixture and the cranberries into the meringue.

Step 6

Pour the filling into the prebaked tart shell. Dust with icing sugar.

Step 7

Bake immediately on the lower rack for 30 mins or until the filling has set and is no longer runny.

Step 8

Serve warm.

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