Name: Lemon meringue tart with charred fruit
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 2 reduced-sugar oat bran biscuits; 100 ml butter melted; 3 eggs just the yolks; 1 Goldcrest Granadilla Pulp; 1 condensed milk tin; 30 ml lemon zest only; 125 ml lemon juice; 3 eggs white; 60 ml castor sugar; 1 cottage cheese smooth; 15 ml icing sugar; fresh fruit variety lightly charred over the coals

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Ingredients (12)

CRUST

2	reduced-sugar oat bran biscuits
100 ml	butter — melted

FILLING

3	eggs — just the yolks
1	Goldcrest Granadilla Pulp
1	condensed milk — tin
30 ml	lemon — zest only
125 ml	lemon juice

TOPPING

3	eggs — white
60 ml	castor sugar
1	cottage cheese — smooth
15 ml	icing sugar
	fresh fruit variety — lightly charred over the coals

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Method:

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.