Granadilla Tart With Romany Biscuit Base And Italian Meringue

For those with a seriously sweet tooth. Italian meringue is smooth and glossy; to make it, you need a sugar thermometer.

Did you know that in baking, ‘romany’ is a term used to describe a chocolate-coconut biscuit?


Makes 2 tarts

Romany biscuit base

125 g salted butter

110 g white sugar

150 g cake flour

65 g desiccated coconut

2.5 ml baking powder

15 ml cocoa powder

65 ml boiling water

200 g salted butter, melted

Granadilla filling

2 x 80 g packets lemon

jelly powder

250 ml boiling water

2 x 385 g cans condensed milk

440 g fresh granadilla pulp

Italian meringue

4 egg whites

300 g castor sugar

100 ml water

Romany biscuit base

1          Cream the butter and sugar together.

2          Add the flour, desiccated coconut and baking powder.

3          Dissolve the cocoa powder in the boiling water. Add to the mixture and combine well.

4          Roll the biscuit mixture into marble-sized balls, place on a greased baking tray, and press lightly with a fork to flatten.

5          Bake in a preheated oven at 180°C for 15 minutes. Remove from the oven and place the biscuits on a wire rack until completely cool.

6          Process the biscuits and melted butter to semi-fine crumbs. Press the crumbs into the base and sides of two 20 cm tart tins. Place in the fridge to firm up.

Granadilla filling

1          Dissolve the lemon jelly powder in the boiling water. Leave to cool slightly.

2          In a bowl, combine the condensed milk and fresh granadilla pulp.

3          Add the lemon jelly mixture and stir through until well combined.

4          Divide the filling between the two chilled tart shells and place in the fridge overnight (or for at least 5 hours) to set.

Italian meringue

1          Place the egg whites in the bowl of an electric mixer fitted with a

whisk attachment.

2          Place the sugar and water in a saucepan over a medium heat, stirring continuously until the sugar dissolves. Stop stirring at this point, otherwise the sugar will crystallise.

3          Put a sugar thermometer into the saucepan and start cooking the sugar syrup (it must eventually get to 114°C on the thermometer).

4          When the syrup reaches 110°C, start whisking the egg whites. When the sugar reaches 114°C and the egg whites are at soft-peak stage, 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 reach stiff-peak stage and the outside of the bowl is cool.

The meringue will have a smooth, glossy appearance.

5          Scoop the meringue on top of the granadilla filling in each tart. Use a kitchen blowtorch to lightly brown the tops. Serve straight away.