Date meringue tart

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Fruit

By Food24 November 03 2009
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Ingredients (9)

CRUST
200.00 g ginger biscuits
65.00 ml butter — melted
FILLING
125.00 ml wine — sweet
125.00 g dates — finely chopped
65.00 ml water
250.00 ml coconut
MERINGUE
3.00 eggs — extra-large, whites only
75.00 ml castor sugar
1.00 ml Baking powder
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Method:

Preheat the oven to 180 ºC and spray a shallow 23 cm tart dish with non-stick cooking spray. Crush the ginger biscuits and mix with butter. Press onto the bottom and sides of the tart dish. Simmer the wine, dates and water together until the dates are soft. Remove from the heat and stir in the coconut. Allow to cool and spoon into the crust. Beat the egg whites till foamy. Gradually beat in the sugar. Sift in the baking powder and fold in. Spoon on top of the tart. Bake for 15 minutes until the meringue is slightly coloured and stiff. Serve with cream if desired.
Makes 1 tart.



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