1 h 10 min

French Kiwi meringue tart

Name: French Kiwi meringue tart
Prep time: 45 min
Cook time: 25 min
Yield: 4
Ingredients: For the shortcrust pastry:; 250.00 g Flour; 125.00 g Sugar; 100.00 g Charentes-Poitou Butter PDO; x 1.00 egg; For the kiwi cream:; x 4.00 Adour Kiwis PGI; 1.50 tbsp Lemon juice; x 3.00 Eggs; 150.00 g Caster sugar; 1.00 tbsp Cornflour; For the meringue; x 2.00 Egg whites; 100.00 g Icing sugar; 1.00 pinch Salt

In partnership with Fruits and veg from France

When you want a quick and vitamin-packed breakfast or snack, nothing beats a kiwi meringue tart.

Preparation time

45 min

Ingredients For

For the shortcrust pastry:
Flour 250 g
Sugar 125 g
Charentes-Poitou Butter PDO

100 g See the article
egg x 1
For the kiwi cream:
Adour Kiwis PGI

x 4 See the article
Lemon juice 1.50 tbsp
Eggs x 3
Caster sugar 150 g
Cornflour 1 tbsp
For the meringue
Egg whites x 2
Icing sugar 100 g
Salt 1 pinch

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Preparation

To prepare the shortcrust pastry:
Whisk the egg and sugar together until the mixture whitens slightly.
Add the flour and butter, then combine well by hand until you obtain a ball of dough.

Roll the dough out on a sheet of greaseproof paper.
Lay the dough in a tart tin and prick with a fork.

Prepare the kiwi cream:
Peel the kiwis and crush into a purée.

Combine the kiwi purée, sugar and lemon juice in a saucepan over a medium heat.

Add the whisked eggs, whilst stirring continuously.
Add the cornflour and stir for around fifteen minutes over a low heat, until the cream thickens.
Add a touch of green food colouring to achieve a stronger green colour.

Remove from the heat and pour the mixture into the tart base. Leave to cool.

Prepare the meringue:
Whisk the egg whites with a pinch of salt.
When the egg whites are beginning to stiffen, start gradually adding the sugar, continuing to whisk until the egg whites are stiff.