Tangy tart

Recipe from: 2/19/1998 12:00:00 AM
Ingredients 12
Servings 0
Time

Ingredients

  • CRUST
  • 200
    g
    Tennis biscuits, crushed and mixed with melted butter
  • 60
    ml
    melted butter
  • FILLING
  • 315
    ml
    lemon juice
  • 65
    ml
    water
  • 125
    ml
    sugar
  • 4
    extra-large eggs, separated
  • 17
    ml
    gelatine, soaked in water
  • 65
    ml
    water
  • 125
    ml
    castor sugar
  • 250
    ml
    whipped cream
 

Method

 
Press the biscuit mixture into one large pie dish or into two smaller round pie dishes and chill. Pour the lemon juice, water and sugar into a saucepan and melt the sugar over low heat. Bring to the boil, boil well and remove from the heat. Cool. Whisk the egg yolks well and beat into the cooled sugar mixture. Heat slowly while stirring until the mixture thickens slightly (do not allow to boil). Remove from the heat. Melt the gelatine in the microwave oven for a few seconds or over a sauce pan with boiling water until melted. Stir into the egg mixture, and leave to cool. Whisk the egg whites and castor sugar until soft-peak stage and fold into the cooled mixture. Pour into the prepared pie crusts and chill until set. Serve with cream. Makes 1 large tart or two smaller tarts.
 

Read more on: fruit
 

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