- - BASE
- 1 - pack, Romany Creams biscuits
- 200g - salted butter
- - FILLING
- 2 - packets, lemon jelly powder
- 250ml - boiling water
- 2 - cans, condensed milk
- 5g - fresh granadilla pulp
- - ITALIAN MERINGUE
- 4 - egg whites
- 300g - castor sugar
- 100ml - water
Tip: If you can’t find fresh granadillas, use 4 cans (110 g each) granadilla pulp.
Preheat the oven to 180 °C.
1. Process the biscuits and melted butter in a food processor until they resemble semi-fine crumbs. Press the crumbs onto the base and up the sides of two 20-cm tart tins. Place in the fridge to firm up.
2. Filling Dissolve the lemon jelly powder in the boiling water. Leave to cool slightly.
3. In a bowl, combine the condensed milk and fresh granadilla pulp.
4. Add the lemon jelly mixture and stir through until well combined.
5. Divide the filling between the two chilled tart shells and place in the fridge overnight (or for at least 5 hours) to set.
6. Italian meringue Place the egg whites in the bowl of an electric mixer fitted with a whisk attachment.
7. Place the castor sugar and water in a saucepan over medium heat, stirring continuously until the sugar dissolves. Stop stirring at this point, otherwise the sugar will crystallise.
8. Place a sugar thermometer in the saucepan and start cooking the sugar syrup.
9. When the syrup reaches 110 °C, start whisking the egg whites. When the sugar reaches 114 °C and the egg whites form soft peaks, start adding the sugar syrup to the egg whites, pouring it very slowly in a thin stream against the side of the bowl while continuing to whisk. Keep whisking until the egg whites form stiff peaks and the outside of the bowl is cool. The meringue will have a smooth, glossy appearance.
10. Scoop the meringue on top of the granadilla filling in each tart. Use a kitchen blowtorch to lightly brown the tops. Serve straight away.
Picture: Jackie Cameron/Baking with Jackie Cameron
* This recipe was taken from Baking with Jackie Cameron