Berry Coconut Pistachio Tart
Author: Christina Soong-Kroeger
Serves: 6-8
- 1 cup wholemeal flour
- ⅓ cup shredded dried coconut
- ¼ cup brown sugar
- 100 grams butter
- 4 egg whites (large)
- ΒΌ cup brown sugar
- 1.5 cups frozen berries, thawed
- ⅔ cup shredded dried coconut
- 80 grams roasted pistachios, shelled and crushed
- Preheat oven to 180 degrees Celsius.
- Make base by mixing flour, brown sugar, butter and coconut in a large bowl.
- Stir thoroughly, breaking up any lumps of brown sugar.
- Press into a tart tin, using your fingers to press it into place.
- Bake in the oven for 15 minutes and then remove to a chopping board. Keep oven on.
- Meanwhile, make meringue by beating egg whites with a stand or hand mixer until peaks form.
- Add sugar, a little at a time, and then continue to beat until meringue is thick and glossy.
- Spoon ⅔rds of the berries over the tart base, spreading them evenly over the tart.
- Sprinkle half of the coconut over them and then fold the other half into the egg whites, being careful not to bash the air out of it.
- Using a spatula, spoon meringue on top of berries, smoothing down to the edges.
- Dot remaining ⅓ of berries on top.
- Bake in oven for 20-25 minutes until nicely brown.
- Remove to chopping board and let sit for 15 minutes before garnishing with chopped pistachios.
Recipe by The Hungry Australian at https://hungryaustralian.com/2012/07/nuts-nuts-berry-coconut-pistachio-tart/
3.1.09