FERNA CASHEW MERINGUE TART

CRUST

PROCEDURE
Put flour, FERNA BAKING POWDER, FERNA IODIZED SALT and sugar in the bowl of the food processor. Pulse to combine. Add the cubed margarine or butter. Pulse until crumbly. Add the cold water gradually and process until the dough holds together to foam a ball. Wrap dough in plastic cling wrap. Chill for 30 minutes before using. Dust the table with flour. Roll out dough to about 1/16” thick. Cut with boat tart cutter to fit the boat tarts mold. Chill for 15 minutes. Remove the chilled crusts in the refrigerator and bake at 3500F until light brown only. Let cool on top of wire rack. Set aside.

CASHEW FILLING

PROCEDURE
In a saucepan, combine condensed milk and the cashew nut. Cook over medium heat for 15 minutes or until thick. Add egg yolks and butter. Cook with constant stirring until mixture is very thick. Cool slightly then transfer on a piping bag with a piping tube with 1/2 inch opening attached on it. Pipe on top of the baked and cooled crust. Set aside.

MERINGUE

PROCEDURE
In a bowl of the mixer, combine egg whites, FERNA CREAM OF TARTAR and sugar. Beat until stiff but not dry. Transfer in a piping bag with #16 attached on it. Bake at 3000F until the meringue is set. Cool then wrap in cellophane.