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Banana meringue pies
Banana meringue pies
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Banana caramel tarts with meringue topping - fit for royalty!
Ingredients:
  • 300g (2 cups) plain flour
  • 45g (1/4 cup) icing sugar mixture
  • 150g chilled butter, chopped
  • 40.00 gm iced water
  • 80ml (1/3 cup) Nestle Top 'n' Fill Caramel
  • 2 small bananas, peeled, sliced
  • 2 egg whites
Instructions:
  • In a food processor, combine flour, icing sugar, and butter until mixture resembles fine breadcrumbs. Add egg yolk and water and process until dough forms.
  • Transfer the mixture to a lightly floured surface and knead gently until it becomes smooth. Form it into a disc, cover with plastic wrap, and refrigerate for 30 minutes to allow it to rest.
  • 1. Preheat the oven to 200°C. 2. Divide the pastry into 4 portions and roll out each portion into a 3mm-thick disc on a lightly floured surface. 3. Line four 8cm round (base measurement), 3cm deep fluted tart tins with removable bases with the pastry, trimming any excess. 4. Chill in the fridge for 15 minutes to rest. 5. Cover the pastry bases with baking paper and fill with pastry weights or rice. 6. Bake on a baking tray in the preheated oven for 10 minutes. 7. Remove the paper and weights and bake for an additional 10 minutes or until golden. 8. Allow to cool slightly before proceeding.
  • Preheat the oven to 180°C. Gently remove the pastry cases from the tart tins and transfer them to a baking tray. Fill each pastry case with caramel and place sliced banana on top.
  • Whip egg whites with an electric beater until soft peaks form. Slowly add sugar, whisking constantly until thick and glossy. Spread meringue over tarts, bake for 5 minutes until golden, then let cool for 10 minutes. Serve.

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