Cherry Meringue Whole Wheat Tart

1. 1

   Rub the butter and flour between your fingertips until it resembles fine breadcrumbs. Mix the cottage cheese with the egg yolks, 1/4 cup of the granulated sugar and a pinch of salt. Gradually beat the egg yolk mixture into the flour mixture with an electric mixer fitted with dough hooks to combine.

2. 2

   Turn out onto a lightly floured work surface. Bring together with your hands and briefly knead. Wrap in plastic wrap and refrigerate for 30 mins.

3. 3

   Preheat the oven 325u00b0F. Grease a 9-inch tart pan with removable bottom. Roll out dough on a floured surface to an 11-inch round. Press into prepared pan, trimming edges. Prick the bottom several times with a fork. Place a piece of parchment paper over the dough. Fill with dried beans or pie weights. Bake for 20 mins. Remove the paper and beans. Bake for a further 12 mins.

4. 4

   Cool crust in the pan for 10 mins. Remove from pan; cool completely on wire rack.

5. 5

   Mix the remaining 1 tsp granulated sugar, cornstarch and 6-7 tbsp water in a small bowl until smooth. Place the cherries and cherry juice in a medium saucepan on high heat. Bring to a boil. Reduce the heat to low and simmer for 1 min. Stir in the cornstarch mixture and simmer for 1-2 mins, until thickened. Cool slightly, then spoon into the tart crust. Let stand for at least 45 mins to cool completely.

6. 6

   Just before serving, preheat the broiler to high. Beat the egg whites in a medium bowl with electric mixer until medium-stiff peaks form. Gradually beat in the powdered sugar until glossy stiff peaks form. Spoon over the cherry filling. Broil for 1-2 mins to brown.

* Per serving · 4 servings · Values may vary.