Base:
  • 75 g almond meal/flour
  • 1 tbsp granulated sweetener of choice or more, to your taste
  • 1/2 tsp ground ginger
  • 55 g butter melted
  1. Preheat oven to 180C.
  2. In a medium sized bowl, combine ingredients.
  3. Press mixture into ramkins or a larger dish.
  4. Bake for 15 minutes in ramekin, longer if in larger dish.
  5. Remove and allow to cool.

Bake the base

Tart:

Pour onto the cooled base

 

  •  4 eggs, room temp
  • ½ cup xylitol or stevia to taste
  • 4 Tbsp. arrowroot flour
  • 400g water
  • Juice of one lemon
  •  60g butter
  • Pinch salt
  1. Add all to thermomix bowl and cook on speed 4 at 90C for 10 minutes until thick.
  2. Pour onto cooled base.

Bake slowly in the oven

 

Meringue:
  • 4 egg whites
  • 2 Tbsp. xylitol
  • 1/2 tsp. cream of tarter
  1. Preheat oven to 120 degrees.
  2. Place the sweetener into the bowl and mill on speed 10 for 15 seconds.
  3. Set aside.
  4. Wash and dry the bowl (you can’t have any moisture at all in there!) and insert butterfly.
  5. Add the egg whites (at room temp) and cream of tarter.
  6. Whip for 3-4 minutes on speed 3 at 50 degrees until stiff peaks form.
  7. Add sweetener through the whole while mixing at speed 2.
  8. Continue to mix for a further 2 minutes.
  9. Spoon blobs onto baking trays lined with baking paper.
  10. Cook for one hour.
  11. Switch the oven off and leave the door closed while they cool down.

Tada!

Put it together!

  1. Pour the filling onto the base.
  2. Allow to set in the fridge.
  3. Top with a few meringues.

 

 

 

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