Granadilla Tart with Romany Biscuit Base & Italian Meringue

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Granadilla Tart with Romany Creams & Italian Meringue / Kate Martens (p)

“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

Granadilla Filling:

• 2 x 80 g packets lemon
• Jelly powder
• 250ml boiling water
• 2 x 385 g cans condensed milk
• 440g fresh granadilla pulp

Italian Meringue:

• 4 egg whites
• 300g castor sugar
• 100ml 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.