RECIPE
Ingredients:
Dough
- 200 g all-purpose flour
- pinch of salt
- 120 g butter
- 1/2 cup white sugar
- 1 egg
Coconut Currant Meringue Filling:
- 3 egg whites
- 1/2 cup white sugar
- 100 g desiccated coconut
- 600 g red currants
Directions:
- In a medium bowl, whisk flour, butter, sugar, egg and pinch of salt until mixture forms dough. Wrap in plastic wrap and let rest in the refrigerator for 30 minutes.
- Preheat oven to 160 °C. Roll out dough into approximately an 20x24cm and place into a pan. Bake for 25 minutes, or until golden-yellow. Remove from oven and cool slightly.
- Raise oven to 150 °C.
- To prepare the filling, beat egg whites in a medium bowl until stiff. Add sugar and beat for 5 minutes. Add coconuts and mix.
- Fold currants into meringue and spoon into slightly cooled crust.
- Smooth mixture evenly into crust.
- Bake in the oven for 30 minutes, or until top is lightly browned.