Directions
Pastry
1. Place flour, icing sugar, butter and salt in a food processor. Process until mixture resembles breadcrumbs
2. Add water and process again until it comes together. Do not over mix
3. Remove from food processor, shape into a disc and wrap in plastic wrap
4. Refrigerate for 1 hour
Note: you may substitute for sweet short crust pastry sheets
Filling
1. Preheat oven to 175°C
2. Line a flan dish of approximately 85 cm x 30 cm with pastry
3. Combine the ZESPRI® GREEN and GOLD Kiwifruit dices and lemon zest, set aside
4. Combine the ground almonds, brown sugar and sifted flour. Spoon over the base of the pastry
5. Add ZESPRI® GREEN and GOLD Kiwifruit dices
Meringue
1. Whip the egg whites with electric beater until stiff
2. Add caster sugar and beat until mixture is thick and glossy
3. As an option you can fold in sifted cocoa and dessicated coconut
4. Spoon on top of the ZESPRI® GREEN and GOLD Kiwifruit
5. Bake for approximately 50 minutes, or until pastry is well cooked. To prevent meringue from discolouring you can cover with tin foil after 15 – 20 minutes
6. Serve warm with cream, or cold as a slice
Serves
10 (186 g per serve)
Preparation Time
15 minutes
Cooking Time
50 minutes
Nutritional Analysis Per Serving
| Energy |
1895 kJ |
| Protein |
8 g |
| Carbohydrate |
49 g |
| Fibre |
5 g |
| Fat |
24 g |
| Saturated Fat: |
15 g |
| Cholesterol |
38 mg |
| Sodium |
34 mg |
ZESPRI® GREEN and GOLD Kiwifruit Meringue Pie
Pastry
- 250g plain flour, sifted
- 50g icing sugar
- 150g cold unsalted butter, finely chopped
- ¼ tsp salt
- ¼ cup iced water
Filling
- 4 ZESPRI® GREEN Kiwifruit, peeled and diced
- 4 ZESPRI® GOLD Kiwifruit, peeled and diced
- Zest of 1 lemon
- 70g ground almonds
- 1 tbsp plain flour, sifted
- 2 tbsp brown sugar
Meringue
- 4 egg whites
- 120g caster sugar
- 2 tsp dutch cocoa powder (optional)
- 1½ cups dessicated coconut (optional)
Directions
Pastry
1. Place flour, icing sugar, butter and salt in a food processor. Process until mixture resembles breadcrumbs
2. Add water and process again until it comes together. Do not over mix
3. Remove from food processor, shape into a disc and wrap in plastic wrap
4. Refrigerate for 1 hour
Note: you may substitute for sweet short crust pastry sheets
Filling
1. Preheat oven to 175°C
2. Line a flan dish of approximately 85 cm x 30 cm with pastry
3. Combine the ZESPRI® GREEN and GOLD Kiwifruit dices and lemon zest, set aside
4. Combine the ground almonds, brown sugar and sifted flour. Spoon over the base of the pastry
5. Add ZESPRI® GREEN and GOLD Kiwifruit dices
Meringue
1. Whip the egg whites with electric beater until stiff
2. Add caster sugar and beat until mixture is thick and glossy
3. As an option you can fold in sifted cocoa and dessicated coconut
4. Spoon on top of the ZESPRI® GREEN and GOLD Kiwifruit
5. Bake for approximately 50 minutes, or until pastry is well cooked. To prevent meringue from discolouring you can cover with tin foil after 15 – 20 minutes
6. Serve warm with cream, or cold as a slice
Serves
10 (186 g per serve)
Preparation Time
15 minutes
Cooking Time
50 minutes
Nutritional Analysis Per Serving
| Energy |
1895 kJ |
| Protein |
8 g |
| Carbohydrate |
49 g |
| Fibre |
5 g |
| Fat |
24 g |
| Saturated Fat: |
15 g |
| Cholesterol |
38 mg |
| Sodium |
34 mg |