Caramel Meringue Tart Recipes

CARAMEL MERINGUE TART

Steps:

• 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.

CARAMEL MERINGUE PIE

Steps:

• Sprinkle 3/4 cup sugar evenly in a 10-inch cast iron skillet and place over medium heat.
• Caramelize sugar by constantly stirring with a wooden spoon.
• Remove sugar from heat, gradually add the milk, stirring constantly.
• Combine 3/4 cup sugar and flour.
• Add to caramelized sugar mixture.
• Beat egg yolks.
• Gradually stir about one-fourth of hot mixture into the yolks, add to remaining hot mixture, stirring constantly.
• Return to low heat, cook, stirring constantly, until smooth and thickened.
• Add butter, vanilla, and pinch of salt, stirring well.
• Spoon custard into pie crust, and set aside.
• Add a pinch of salt to egg whites, and beat (at room temperature) until foamy.
• Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form.
• Spread meringue over custard, sealing to edges.
• Bake at 425°F for 10 minutes or until meringue is golden brown.
• Cool pie completely before serving.