To cook the tart (without the topping) over the coals, loosely cover with foil. Put the tart on a braai grid high over moderate coals and “bake” for about 10 minutes or until the filling is just firm.
2packets reduced-sugar oat bran biscuits
1tub granadilla pulp
1can condensed milk
30mlfinely grated lemon zest
60mll castor sugar
1tub smooth cottage cheese
variety of fresh fruit, lightly charred over the coals
Preheat the oven to 180°C.
1. Crust Put the biscuits and butter in a food processor and blitz until fine. Press onto the base and up the sides of an enamel plate, pie dish or square baking tin.
2. Filling Whisk the yolks and granadilla pulp until fluffy. Add the rest of the filling ingredients and beat well until thickened. Spoon into the crust and bake for 7 minutes.
3. Topping In a glass bowl that fits over a saucepan with boiling water, whisk the egg whites and castor sugar for about 7 minutes or until thickened and shiny.
4. Mix the cottage cheese and icing sugar. 5 Pile dollops of the meringue and cottage cheese on top of the filling. Char the meringue with a blowtorch. Top the tart with the charred fruit.