Name: Date and meringue tart
Cook time: 15 min
Total time: 15 min
Yield: 0 serving
Cuisine: Bake
Ingredients: 200.00 g ginger biscuits crushed; 60.00 ml butter melted, or margarine; 125.00 ml sherry; 125.00 g dates chopped; 60.00 ml water; 250.00 ml coconut; 3.00 eggs extra-large, whites only; 80.00 ml castor sugar; 1.00 ml Baking powder

Recipe Disclaimer

Tap for method

Ingredients (9)

CRUST

200.00 g	ginger biscuits — crushed
60.00 ml	butter — melted, or margarine

FILLING

125.00 ml	sherry
125.00 g	dates — chopped
60.00 ml	water
250.00 ml	coconut

TOPPING

3.00	eggs — extra-large, whites only
80.00 ml	castor sugar
1.00 ml	Baking powder

Tap for ingredients

Method:

Preheat the oven to 180 &degC.

Crust: Grease a 23cm pie dish. Mix the crushed biscuits and butter or margarine and press into the bottom and up the sides of the pie dish.

Filling: Bring the sherry, dates and water to boil and simmer for 3 minutes. Remove from the heat and stir in the coconut. Spoon into the prepared crust.

Topping: Beat the egg whites until stiff peaks form. Beat in the caster sugar but the spoonful until the mixture is thick and shiny. Sift the baking powder on top and fold in. Spread the meringue mixture roughly over the filling and bake for 15 minutes or until the tips of the meringue just begin to brown.

Makes 1 medium-size tart