Granadilla Tart with Romany Biscuit Base & Italian Meringue
Jackie Cameron
Jackie Cameron
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 125 g salted butter
  • 110 g white sugar
  • 150 g cake flour
  • 65 g desiccated coconut
  • 2.5 ml
  • 15 ml
  • 65 ml
  • 200 g salted butter
  • 385 g can
  • 440 g fresh granadilla pulp
  • 4 egg whites
  • 300 g castor sugar

Instructions

Comments

Log in or Register to write a comment.