Add the peanut paste, then slowly stir water into the mix and stir until
smooth
Lightly beat the egg yolks and stir them into the mix, then...
Add the gelatine and cook over gently simmering water until the mix has thickened
slightly
Stir in the vanilla essence and chill, stirring occasionally, until syrupy
Whip the evaporated milk until thick and fold in
Beat the egg whites until soft peaks form, then gradually beat in the rest
of the sugar. Continue beating the egg-sugar mix until it's stiff, then fold
this into the tart mixture too
Turn the final mix into a pastry case and chill
Chris says: This recipe takes a little time
to prepare but the end result is well worth the effort!
We serve this dessert in summer with some chilled cream or cold custard.
But it's just as good on its own as an accompaniment to a morning tea or
high tea.
Don't have any peanut paste handy? You can whip some up by
putting some raw peanuts in a blender, adding a little peanut oil and blending
to the desired consistency. An old-fashioned mincer (or even a mortar and
pestle) will also produce a similar result.