| Prep: 30 mins | Cook: 45 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 492 | 22g | 13g | 70g |
| sugars | fibre | protein | salt |
| 44g | 2g | 7g | 0.19g |
I have a special adoration for the Aratiles Tart recipe. Born out of my heritage and culinary explorations. Being a proud Nigerian with roots in Atlanta, it’s a celebration of both cultures on a platter – a sweet tribute to Afro-Southern fusion. Not only is this recipe fragrantly delicious, but it also provides a nutritional punch, ideal for those who love to indulge in food without compromising on health.
Vibrant Afro-Southern Fusion
Aratiles Tart is a recipe that shines with the spirit of West African kitchens, highlighting the unique Aratiles fruit. Infused with fragrant lemon zest and adorned with a delicate meringue topping, you can taste the comforting flavors of southern American gastronomy. It reminds me of my favorite childhood pastries. Its aroma instantly transports me to my mother’s homeland in Nigeria. This tart pairs perfectly with a refreshing Hibiscus tea, complimenting the fruitiness of the dessert.
The Nutritional Perks
One of the reasons I adore the Aratiles Tart is its hidden nutritional offerings. The Aratiles fruit, also known as the Jamaican cherry, is not only flavourful but packed with vitamin C and antioxidants. The lemon juice and zest boost this further, adding a tangy richness and additional vitamin C to the mix. The eggs provide protein and essential amino acids, making this tart a treat that nourishes as much as it delights.
But don’t be fooled by its nutritional agenda – this tart is still an indulgent, delicious dessert. The Aratiles Tart. A contemporary twist on traditional African and southern American dishes, borrowing flavors from each. It brings a little bit of my world onto your plate. Trust me when I say this; you don’t want to miss out on the divine culinary journey that this tart will take you on.
What You’ll Need
- For the Tart Base:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, cold and cubed
- For the Tart Filling:
- 1 cup fresh Aratiles (also known as Jamaican cherry)
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon pure vanilla extract
- For the Meringue Topping:
- 4 large egg whites
- 1 cup granulated sugar
- 1/2 teaspoon cream of tartar
Method
Step One
Preheat your oven to 175°C (345°F) and prepare a tart pan by greasing and lightly flouring it.
Step Two
To make the tart base, combine the all-purpose flour, granulated sugar, and salt in a large bowl. Add the cold cubed butter and blend using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Step Three
Press the mixture into the bottom and up the sides of your prepared tart pan. Make sure the base is evenly distributed. Bake in your preheated oven for 15 to 20 minutes, until slightly golden.
Step Four
While your base is baking, prepare the tart filling. Wash the Aratiles, and then blend or smash them into a puree. Put this aside for now.
Step Five
In another bowl, beat the eggs with the sugar until well combined, then add the lemon juice, lemon zest, and vanilla extract. Stir until mixed well. Add the mashed Aratiles into the mixture and mix well again.
Step Six
Once your base is baked, take it out of the oven and pour the Aratiles mixture over the baked base. Return it to the oven for another 20 to 25 minutes or until the filling is set. Remove from the oven and let it cool while making the meringue.
Step Seven
For the meringue, whisk together egg whites, sugar, and cream of tartar in a heatproof bowl. Place the bowl over a pot of simmering water and whisk continuously until the sugar is dissolved and the mixture is warm to the touch.
Step Eight
Remove the bowl from heat and continue to whip until stiff, glossy peaks form. This should be thick enough to spread over the tart.
Step Nine
Spread the meringue over the Aratiles tart filling, creating peaks with the back of a spoon. Return the tart to the oven and bake for another 10 to 15 minutes or until the meringue is lightly browned.
Step Ten
Let the tart cool completely before serving. Enjoy your Aratiles Tart!
