Grapefruit Margarita Tart With Meringue

10 Ingredients

Number of servings

1/3 cup cornflour
1/4 cup Tequila
1 cup red flesh grapefruit juice
Red flesh grapefruit segments
125grams butter
60grams butter
1/2teaspoons salt flakes
4 free range eggs
1 3/4 cup caster sugar
250grams plain sweet biscuits

Nutrition per serving

26% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 3

Place biscuits and salt into a food processor and process until mixture resembles fine breadcrumbs. Add butter and process until mixture comes together. Press crumbs over base and side of a 23cm fluted flan tin with removable base. Refrigerate while you make the filling.

Step 2 of 3

Meanwhile, place cornflour, 1 cup sugar, grapefruit juice, Tequila and 1/2 cup water in a saucepan over medium heat. Whisk constantly for 4 minutes or until mixture thickens. Cook without whisking for a further 1 minute. Remove from heat, and gradually add butter, whisking after each addition, until melted and combined. Add egg yolks and whisk until combined. Transfer mixture to crumb shell and spread evenly. Refrigerate for 2 hours or until set.

Step 3 of 3

When ready to serve, use an electric mixer to beat egg whites until soft peaks form. Continue beating, adding remaining sugar 1 tbs at a time, until sugar dissolves. Beat for 2 minutes or until thick and glossy. Spoon meringue onto tart and use a kitchen blowtorch to brown meringue. Serve immediately with grapefruit segments.