Buyer's Guide

Date and Nut Meringue Tart: The Perfect Treat

This Date and Nut Meringue Tart is a great pudding to end the meal! The addition of dates and nuts places this meringue recipe into a class of its own, with its superb taste and textures. It is a very easy recipe to make. Make one and freeze one, or you may be tempted to eat both!


Makes 2 x 20 – 22 cm rounds

Ingredients:
375g dates, chopped
100g nuts, chopped (pecan or walnuts are good to use)
2 packets Savoiardi biscuits, broken into smallish pieces
5ml baking powder
8 large egg whites
400g castor sugar (480ml)


To Serve:
250ml fresh cream, whipped to soft peaks
25ml chopped nuts
1 Flaky chocolate bar, crushed into bits

Method:

  1. Preheat oven to 160ºC/140ºC fan/Gas mark 3.
  2. Mix dates, nuts and broken Savoiardi biscuits in a bowl.
  3. Add baking powder.
  4. In a large, spotlessly dry and clean electric mixer bowl, whisk egg whites until stiff but not dry.
  5. Fold in castor sugar spoon by spoon; lastly, using a large spoon, fold in nut mixture.
  6. Divide the mixture into two greased 20 – 22 cm pie plates. Hollow out the centre slightly.
  7. Bake for about 40 minutes. The dessert will be light brown on top and firm to the touch.
  8. Allow to cool.
  9. Decorate the hollow with whipped cream, chopped nuts and chocolate flakes or curls.

Tips:
• This recipe freezes very well. Do not fill with cream before freezing.
• Savoiardi biscuits can be replaced by boudoir biscuits or finely crushed Salticrax biscuits

This Date and Nut Meringue Tart is a delightful fusion of textures and flavors. The crisp, airy meringue shell encases a rich filling of sweet dates and crunchy nuts, creating a harmonious balance that’s both indulgent and satisfying. Whether served at a festive gathering or enjoyed as a personal treat, it’s a dessert that promises to impress and satisfy.​

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