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Ingredients
| self-rising flour (sifted): 1 1/2 cups |
| caster sugar (superfine): 2 Tbl |
| salted butter: 2 Tbl |
| eggs: 1 (beaten) |
| light brown sugar (packed): 1 cup |
| all-purpose flour (unsifted): 1 Tbl |
| 2% milk: 1 cup |
| eggs: 2 (yolks) |
| salted butter: 1 Tbl |
| eggs: 2 (whites) |
| caster sugar (superfine): 1/2 cup |
Caramel Meringue Tart
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
40 min -
Servings
7 serving(s)
Tags
- To make base: Place flour and sugar in bowl. Rub in butter until resembles breadcrumbs. Add egg and enough water to mix to soft dough. Refrigerate for 30 minutes.
- Preheat oven to 180 Degrees Celsius Roll pastry out to line 23cm pie plate. Pierce with a fork all over and bake for 15 - 18 minutes. Cool.
- To make filling : Combine sugar and flour in saucepan. Add a little milk, stirring to form a smooth paste. Add remaining milk, yolks and butter. Cook stirring constantly until it boil. Cool completely and fill the crust.
- To make meringue: Beat eggwhites until peaks form. Add sugar spoonful at a time beating until dissolved.
- Spread over caramel and bake for a further 15 minutes until lightly golden. Serve.