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Ingredients
Ingredients
Pastry:
- 250g plain flour, sifted
- 50g icing sugar
- 150g cold unsalted butter, finely chopped
- ¼ tsp salt
- ¼ cup iced water
Filling:
- 4 Zespri Green kiwifruit, peeled and diced
- 4 Zespri Gold kiwifruit, peeled and diced
- Zest of 1 lemon
- 70g ground almonds
- 1 tbsp plain flour, sifted
- 2 tbsp brown sugar
Meringue:
- 4 egg whites
- 120g caster sugar
- 2 tsp dutch cocoa powder (optional)
- 1½ cups dessicated coconut (optional)
Meringue tart with Zespri Green and Gold Kiwis
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10 persons
Preparation: 15 minutes (+ 50 minutes cooking time)
Preparation: 15 minutes (+ 50 minutes cooking time)
Preparation
Preparation
Pastry
- Place flour, icing sugar, butter and salt in a food processor. Process until mixture resembles breadcrumbs.
- Add water and process again until it comes together. Do not over mix.
- Remove from food processor, shape into a disc and wrap in plastic wrap.
- Refrigerate for 1 hour
- Note: you may substitute for sweet short crust pastry sheets
Filling
- Preheat oven to 175°C.
- Line a flan dish of approximately 85 cm x 30 cm with pastry.
- Combine the Zespri Green and Gold kiwifruit dices and lemon zest, set aside
- Combine the ground almonds, brown sugar and sifted flour. Spoon over the base of the pastry.
- Add Zespri Green and Gold kiwifruit dices
Meringue
- Whip the egg whites with electric beater until stiff.
- Add caster sugar and beat until mixture is thick and glossy.
- As an option you can fold in sifted cocoa and dessicated coconut.
- Spoon on top of the Zespri Green and Gold kiwifruit.
- Bake for approximately 50 minutes, or until pastry is well cooked. To prevent meringue from discolouring you can cover with tin foil after 15 – 20 minutes6. Serve warm with cream, or cold as a slice