Add Ginger Beer to Your Meringue Tart
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Ginger Beer Meringue Tart
Like sorrel, ginger beer is a beloved drink that people gush over around Christmas. The fermentation period—one day to one week, depending on how strong you like it—is much shorter than that of traditional beer. It has a serious (and deadly) burning sensation to it that’ll somehow keep you coming back for more; as will this tart. The filling is dreamy and comforting, made with Shandy Carib’s warm ginger beer. Little bits of fresh ginger send it over the top with flavour. It’ll steal your heart and your taste buds.
YIELDS: 1 Serving
COOK TIME: 9 hrs 20 mins
- For the crust:
- 1 large pack digestive or gingersnap cookies
- 4 tablespoons butter, melted
- 2 tablespoons sugar
- 1 pinch salt
- For the filling:
- 3 egg yolks
- 1/2 cup Shandy Carib Ginger
- 1 lime
- 1-inch root ginger, peeled and grated
- 1 can condensed milk
- For the meringue:
- 3 egg whites, room temperature
- 1/2 cup sugar
- 1/8 teaspoon cream of tartar
- Preheat oven to 350°F.
- Place the crackers in a food processor and pulse until it forms into even crumbs. (If you don’t own a food processor, you can also place the cookies in a storage bag and crush them into small bits.
- Add sugar, salt and butter to the cookie crumbs and stir until well-combined.
- Pour the crust into the pie dish and use the back of a spoon or your fingers to press down until the base and sides are evenly covered.5
- Bake the crust for 10 minutes. Remove from oven and allow to cool and drop the oven temperature to 325°F.
- Place the egg yolks (separating the whites and saving them in a separate bowl), Shandy Carib Ginger, lime juice, grated ginger and condensed milk together in a medium mixing bowl. Whisk until well combined.
- Pour the filling into the prepared crust. Bake at 325°F for 15 to 18 minutes until the filling is mostly set. When it’s done cooking, allow the pie to cool completely. It might jiggle a little when finished, but we promise it’ll set fully when chilled.
- Use an electric mixer to beat the reserved egg whites. When the whites begin looking foamy, add the cream of tartar and a tablespoon of sugar, one at a time.
- Keep mixing until all the sugar is added and the egg whites are stiff, but not over-mixed. When you lift the mixer, the meringue should look glossy and cling to the mixer blades with little to no movement.
- Using a piping bag, storage bag or a spoon, place the meringue on top of the pie in whichever pattern you find prettiest and broil on high for 2 to 4 minutes until the tops are golden brown. (If you happen to have a blowtorch laying around, you can use that to caramelise the meringue, too.)
- Allow the finished pie to chill in the fridge for at least four hours or overnight, and slice to serve.