We are just days away from Christmas! If you want a festive holiday dessert, then you should give this Cranberry Lime Meringue Tart a try!
It has a creamy, tangy cranberry lime curd filling made with Eagle Brand Condensed Milk, a graham cracker crust, and is topped with a beautiful meringue.
Definitely a holiday show stopper!
Recipe:
Crust:
2 1/2 cups graham cracker crumbs
1/3 cup sugar
1/2 cup of butter, melted
Curd:
1 bag fresh cranberries (cooked with 3 tbsp of water and puréed in a blender)
4 egg yolks
Zest and juice of 1 lime
1 can Eagle Condensed Milk
3 tbsp cornstarch
Meringue:
5 egg whites
1 cup sugar
1 tsp vanilla
1/4 tsp cream of tartar
Mix all ingredients for the crust. Press it into a springform pan with a removable bottom. Bake in a 400 degree oven for 10 minutes. Cool completely.
In a metal bowl over a small pot of boiling water place cranberry purée, egg yolks, lime zest and juice, sugar condensed milk and cornstarch. Whisk until thickened. Remove bowl from water and Pour into crust. Cover with plastic and refrigerate overnight.
The next day, place a standing mixer bowl or a metal bowl over a small pot of boiling water. Add egg whites and sugar. Whisk until egg whites are very warm. Remove the bowl from the water and beat the egg whites on high until they become stiff peaks. Spoon onto tart. Use a hand torch to slightly brown the top of meringue.
