Berry Coconut Pistachio Tart
 
 
A lovely berry and coconut tart sprinkled with pistachios.
Author:
Serves: 6-8
Ingredients
Base
  • 1 cup wholemeal flour
  • ⅓ cup shredded dried coconut
  • ¼ cup brown sugar
  • 100 grams butter
Filling
  • 4 egg whites (large)
  • ΒΌ cup brown sugar
  • 1.5 cups frozen berries, thawed
  • ⅔ cup shredded dried coconut
Topping
  • 80 grams roasted pistachios, shelled and crushed
Instructions
  1. Preheat oven to 180 degrees Celsius.
  2. Make base by mixing flour, brown sugar, butter and coconut in a large bowl.
  3. Stir thoroughly, breaking up any lumps of brown sugar.
  4. Press into a tart tin, using your fingers to press it into place.
  5. Bake in the oven for 15 minutes and then remove to a chopping board. Keep oven on.
  6. Meanwhile, make meringue by beating egg whites with a stand or hand mixer until peaks form.
  7. Add sugar, a little at a time, and then continue to beat until meringue is thick and glossy.
  8. Spoon ⅔rds of the berries over the tart base, spreading them evenly over the tart.
  9. 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.
  10. Using a spatula, spoon meringue on top of berries, smoothing down to the edges.
  11. Dot remaining ⅓ of berries on top.
  12. Bake in oven for 20-25 minutes until nicely brown.
  13. 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/