Kiwithrottlejockey
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« Reply #25 on: February 16, 2009, 01:06:39 pm » |
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BANANA MERINGUE TARTMeringue Shell Ingredients- 4 egg whites
- ⅛ teaspoon salt
- ½ cup sugar
- ⅛ teaspoon cream of tartar
Filling Ingredients- 1 packet instant caramel pudding
- 2 cups milk
- 6 ripe bananas, sliced
- ⅛ teaspoon salt
Procedure- Using a pencil, raceon grease-proof paper a circle of 20 cm (8 inches) in diameter.
- Do not use butter or wax paper, as it sticks.
- Grease the paper with oil and dredge with flour.
- Beat the egg whites until frothy.
- Add salt and cream of tartar and beat again.
- Add the sugar gradually, beating all the while.
- Beat until stiff.
- The last of the sugar will have to be folded in, since the mixture will now be too stiff to beat further.
- Spoon the mixture into a forcing bag with a star tube at the end and squeeze the meringue over the pencil line.
- Fill the inside with a meringue layer 1.5 cm (½ inch) thick.
- Pipe a wreath of continuous stars all along the edge over the first layer to form the edge of the shell.
- Bake 2-2½ hours in a very cool oven 125°C (250°F) until the meringue shell has dried out all round.
- Place on a plate and fill with the filling.
Filling Procedure- Make the caramel pudding, using the milk, according to the instructions on the packet.
- Fold in the banana and salt.
- Leave to cool.
- Spoon the filling into the shell when required.
- Decorate with banana slices, green and red cherries, and cream rosettes.
Yields 8 slices.
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