Name: Orange meringue tart
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 200.00 g rusks whole wheat, crushed; 50.00 g almonds ground; 80.00 g butter; 3.00 oranges zest and juice; 1.00 lemon zest and juice; 175.00 g castor sugar; 75.00 ml cornflour; 6.00 eggs large, seperated; 50.00 g butter; 275.00 g icing sugar; 5.00 ml vinegar white

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Ingredients (11)

200.00 g	rusks — whole wheat, crushed
50.00 g	almonds — ground
80.00 g	butter

FILLING

3.00	oranges — zest and juice
1.00	lemon — zest and juice
175.00 g	castor sugar
75.00 ml	cornflour
6.00	eggs — large, seperated
50.00 g	butter
275.00 g	icing sugar
5.00 ml	vinegar — white

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Method:

CRUST: Combine crushed rusks, almonds and butter and press into a 22 cm pie dish.
Bake in a preheated oven of 150 °C for 10 minutes, then set aside to cool.
FILLING: Place the juice and rind of the oranges and lemon in a saucepan. Add 300 ml water and the castor sugar and heat gently until sugar dissolves.
Mix 70 ml cornflour with 50 ml water and stir into the orange juice mixture.
Whisk the egg yolks lightly and stir into the hot mixture along with the butter.
Bring to the boil slowly, stirring continuously. Cook for a further three minutes until mixture has thickened.
Set aside to cool. Once cool, pour the mixture into the prepared pastry case.
MERINGUE: Place the egg whites, 5 ml cornflour, vinegar and icing sugar into a large glass bowl. Place the bowl over a saucepan of barely simmering water.
Whisk for 10 minutes until very thick and shiny. Remove from the heat and beat for a further five minutes.
Pile the meringue on the pie filling, leaving the meringue in rough peaks.
Bake in preheated oven for 35 minutes until meringue is lightly golden.
Allow tart to cool completely before removing from the baking tin.