Name: Tangy tart
Yield: 0 serving
Cuisine: Baking
Ingredients: 200.00 g tennis biscuits crushed and mixed with melted butter; 60.00 ml butter melted; 315.00 ml lemon juice; 65.00 ml water; 125.00 ml sugar; 4.00 eggs extra-large, seperated; 17.00 ml Sheridans gelatine soaked in water; 65.00 ml water; 125.00 ml castor sugar; 250.00 ml cream fresh, whipped

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Ingredients (10)

CRUST

200.00 g	tennis biscuits — crushed and mixed with melted butter
60.00 ml	butter — melted

FILLING

315.00 ml	lemon juice
65.00 ml	water
125.00 ml	sugar
4.00	eggs — extra-large, seperated
17.00 ml	Sheridans gelatine — soaked in water
65.00 ml	water
125.00 ml	castor sugar
250.00 ml	cream — fresh, whipped

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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.