Banana meringue pies
Recipe type: sweets
With a sticky caramel and banana filling, these meringue topped beauties are the queens of tarts.
- 300g (2 cups) plain flour
- 45g (1/4 cup) icing sugar mixture
- 150g chilled butter, chopped
- 1 egg yolk
- 2 tbs iced water
- 80ml (1/3 cup) Nestle Top 'n' Fill Caramel
- 2 small or 1 large banana, peeled, sliced
- 2 egg whites
- 55g (1/4 cup) caster sugar
- Place the flour, icing sugar and butter in the bowl of a food processor and process until it resembles fine breadcrumbs. Add the egg yolk and water and process until the dough just comes together.
- Turn onto a lightly floured surface and gently knead until just smooth. Shape into a disc, cover with plastic wrap and place in the fridge for 30 minutes to rest.
- Preheat oven to 200°C. Divide pastry into 4 even portions. Roll out a portion on a lightly floured surface to a 3mm-thick disc. Line an 3cm deep, 8cm round (base measurement) fluted tart tin, with removable base, with the pastry. Trim any excess. Repeat with remaining pastry. Place in the fridge for 15 minutes to rest. Cover pastry bases with baking paper and fill with pastry weights or rice. Place on a baking tray and bake in oven for 10 minutes. Remove the paper and pastry weights or rice and bake a further 10 minutes or until golden. Set aside to cool slightly.
- Reduce temperature to 180°C. Remove the pastry cases from the tart tins. Place on a baking tray. Divide the caramel between the pastry cases and top with banana.
- Use an electric beater to whisk the egg whites in a clean dry bowl until soft peaks form. Gradually add the sugar, 1 tablespoonful at a time, whisking constantly until thick and glossy. Spoon the meringue mixture over the tarts and spread to the edge of the pastry. Bake in oven for 5 minutes or until golden. Set aside for 10 minutes to cool. Serve.
Allow one hour cooling time.