“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?”
— Jackie Cameron
Granadilla Tart with Romany Cream Base & Italian Meringue
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
- 2 x 80 g packets lemon
- Jelly powder
- 250ml boiling water
- 2 x 385 g cans condensed milk
- 440g fresh granadilla pulp
- 4 egg whites
- 300g castor sugar
- 100ml water
Romany Biscuit Base:
- Cream the butter and sugar together.
- Add the flour, desiccated coconut and baking powder.
- Dissolve the cocoa powder in the boiling water. Add to the mixture and combine well.
- Roll the biscuit mixture into marble-sized balls, place on a greased baking tray, and press lightly with a fork to flatten.
- 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.
- 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.
- Dissolve the lemon jelly powder in the boiling water. Leave to cool slightly.
- In a bowl, combine the condensed milk and fresh granadilla pulp.
- Add the lemon jelly mixture and stir through until well combined.
- Divide the filling between the two chilled tart shells and place in the fridge overnight (or for at least 5 hours) to set.
- Place the egg whites in the bowl of an electric mixer fitted with a whisk attachment.
- 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.
- Put a sugar thermometer into the saucepan and start cooking the sugar syrup (it must eventually get to 114°C on the thermometer).
- 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.
- Scoop the meringue on top of the granadilla filling in each tart. Use a kitchen blowtorch to lightly brown the tops. Serve straight away.