Nestlé Mint Caramel Meringue Tart

1. Crush the biscuits finely using a food processor.
2. Add the melted butter and mix well.
3. Press firmly into a loose bottom tin (25 cm) and place in the refrigerator while preparing the filling.

1. In a large bowl whisk the egg yolks, 30 g of castor sugar and the corn starch together until light in colour. Set aside.
2. In a medium sized pot, heat the Nestlé Dessert Cream, water, Nestlé KLIM and Nestlé Caramel Treat Mint over a medium heat until the mixture is steaming. Remove from the heat.
3. In a steady stream, pour the cream mixture into the egg yolk mixture while whisking continuously.
4. Pour the mixture back into the pot and place it over low heat. Whisk until a custard forms.
5. Allow the mixture to cool for 10 minutes and then pour into the prepared base.
6. Allow to cool completely and set before topping with meringue.

1. Place the 300g castor sugar and egg whites in a heatproof bowl.
2. Place the bowl over simmering water to create a double boiler (don’t let the water touch the bowl).
3. Whisk constantly over the indirect heat until all the sugar is dissolved and the mixture starts to become frothy.
4. Remove the bowl from the heat and add in the crème of tartar.
5. Whip on a high-speed using an electric mixture until the mixture is stiff and the peaks of the meringue are glossy.
6. Pipe the meringue on top of the tart creating dramatic peaks.
7. Singe the edges of the meringue with a blowtorch for added colour and a caramelised flavour.