Caramel Meringue Tart Recipe

Name: Caramel Meringue Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Base; 1 1/2 cups self-raising flour; 2 tablespoons caster sugar; 2 tablespoons butter; 1 egg, beaten; Filling; 1 cup brown sugar; 1 tablespoon flour; 1 cup milk; 2 egg yolks; 1 tablespoon butter; Topping; 2 egg whites; 1/2 cup caster sugar

Servings: persons

Base
1 1/2 cups self-raising flour
2 tablespoons caster sugar
2 tablespoons butter
1 egg, beaten
Filling
1 cup brown sugar
1 tablespoon flour
1 cup milk
2 egg yolks
1 tablespoon butter
Topping
2 egg whites
1/2 cup caster sugar

1
To make base: Place flour and sugar in bowl. Rub in butter until resembles breadcrumbs. Add egg and enough water to mix to soft dough. Refrigerate for 30 minutes.
2
Preheat oven to 180 Degrees Celsius Roll pastry out to line 23cm pie plate. Pierce with a fork all over and bake for 15 - 18 minutes. Cool.
3
To make filling : Combine sugar and flour in saucepan. Add a little milk, stirring to form a smooth paste. Add remaining milk, yolks and butter. Cook stirring constantly until it boil. Cool completely and fill the crust.
4
To make meringue: Beat eggwhites until peaks form. Add sugar spoonful at a time beating until dissolved.
5
Spread over caramel and bake for a further 15 minutes until lightly golden. Serve.

804

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Base, 1 1/2 cups self-raising flour, 2 tablespoons caster sugar, 2 tablespoons butter, and more.

Yes, Caramel Meringue Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Caramel Meringue Tart

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