Banana meringue tart

Press, 18 July 1979, Page 14

Banana meringue tart

Meringue shell: 4 egg whites i teaspoon salt I cup sugar I teaspoon cream of tartar Using a pencil, trace on greaseproof paper a circle 8 inches in diameter. Grease the paper with oil and dredge with flour. Beat the egg whites until frothy. Add salt and cream of tartar and beat again. Add the sugar gradually, beating all the time. Beat until stiff. The last of the sugar will have to be folded in, since the mixture will now be too stiff to beat further. Spoon the mixture into a forcing bag with a star tube at the end and squeeze the meringue over the pencil line. Fill the inside with a meringue layer j meh thick. Pipe a wreath of eon-

tinuous stars all along the edge over the first layer to form the edge of the shell. Bake 2-24 hours in a very cool oven (250 degrees F) until the meringue shell has dried out all round. Place on a plate and fill with the following mixture: Filling: 1 packet caramel instant pudding 2 cups milk 6 ripe bananas, sliced j teaspoon salt Make the caramel pudding, using the milk, according to the instructions on the packet. Fold in the banana and salt. Leave to cool. Spoon the filling into the shell when required. Decorate with banana slices, green and red cherries and cream rosettes. Yields eight slices. ...