Caramel Meringue Tart Recipe

Caramel Meringue Tart Recipe

This is another recipe that comes via my husbands Grandmother.

I love to think of her cooking this sweet pie to serve to the many guests who came to visit her in Gippsland. She was well known for her generous hospitality and for always having something delicious to serve her guests.

We visited her old house recently. It sits proudly on a corner block in the middle of a country town. Easy walking distance to most things. I imagine her walking regularly in to town to get her supplies and perhaps stopping to talk to the other locals along the way. This was a farming community and I am sure that she was the kind of woman that helped give a community its heart and soul.

Even though the house is now old and a little run down it still has a generous air to it. Maybe it is because of all the stories I have been told about bustling times where it was full of family and guests, little children and cake. Or maybe some houses are just lovely no matter how old they get.

Wherever this pie was served, I am sure it was well loved. My family were delighted when I made it for them. It won’t keep for long, but that probably won’t be a problem.

Crispy pastry, gooey “caramel” and glistening meringue on top.

A little hint from a busy Mum, you could always purchase a tart case from the supermarket to save time.

Caramel Meringue Tart Recipe

Author: Dani B

Ingredients

1.5 cups of flour
2 tablespoons of castor sugar
2 tablespoons of butter softened
1 egg beaten
2 eggs extra
1 cup of brown sugar
vanilla essence
2 tablespoons of butter
1 tablespoon of corn flour
3 tablespoons of water
pinch of salt
1 cup of milk
2 tablespoons of castor sugar

Instructions

To make the pastry
Place the flour and sugar in a bowl and mix together.
Rub in the butter until it resembles fine bread crumbs.
Add egg and enough water to mix to a soft dough. Knead into a smooth ball and refrigerate for 30 minutes.
Separate the eggs.
To make the caramel.
Add the yolks to the water and beat until mixed together.
Place the brown sugar and corn flour in a bowl and add in the yolk mixture.
Heat up the milk until nearly boiling and pour this into the flour. Cook over a gentle heat until thickened. Add in 2 tablespoons of butter and a few drops of vanilla essence and stir thoroughly.
To make the meringue.
Take the two egg whites in a separate bowl and add the castor sugar. Beat thoroughly until thick and peaks form to make your meringue.
Lay the pastry between two sheets of greaseproof paper and roll out to required thickness. Lay it in your pie tin and pierce with a fork a few times. Bake it in a moderate oven until light brown (15 minutes)
When cooled, add in your caramel and then spread the meringue over the pie and bake in the oven util brown (approx 15 minutes)