Meringue tart

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6 servings
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Pulses

By Food24 November 03 2009
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Ingredients (11)

3.00 eggs — white
Cream of tartar — pinch
100.00 g castor sugar
70.00 g icing sugar
5.00 ml cornflour
salt — pinch
14.00 cream crackers — crumbled
80.00 g peanuts
250.00 ml cream
15.00 ml castor sugar
30.00 ml peanuts — finely chopped
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Method:

Preheat the oven to 100 ºC (200 ºF).
Draw a circle, 20 cm in diameter, on each of 2 sheets of waxed or baking paper.
Place the sheets on 2 large baking sheets and dust with a little cornflour.
Beat the egg whites and cream of tartar until soft peaks are formed. Add the castor sugar by the spoonful, beating continuously.
Sift the icing sugar, cornflour and salt over the egg whites and fold in using a metal spoon.
Fold in the crushed crackers and the peanuts.
Divide the mixture in half and spoon half onto each baking sheet, spreading the mixture over the entire surface of each circle.
Bake for about 1 hour or until the meringue circles are dry. Leave in the oven until the oven has cooled completely.
Whip the cream and 15 ml castor sugar until stiff.
Spread a layer of cream over one meringue layer and place the other on top.
Use the remaining cream to decorate the tart with rosettes.
Sprinkle with finely chopped peanuts.



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