Directions (continued)
- Beat the egg whites, vanilla, salt and cream of tartar until soft
- peaks form. Add sugar, 1 tablespoon at a time, beating until stiff
- glossy peaks form and sugar is dissolved. Fold in nuts.
- To form crust, place meringue mixture on parchment paper; spread in a
- 14-in. diameter circle (or in several smaller circles for individual
- servings). Bake at 275° for 1 hour; turn off heat and leave
- meringue in oven for at least 1 hour longer.
- Remove from the oven and cool on baking sheets. When cooled
- completely, remove meringue from paper.
- For custard, in a large saucepan, combine sugar and flour. Stir in
- milk until smooth. Cook and stir over medium-high heat until
- thickened and bubbly. Reduce heat to low; cook and stir for 2
- minutes longer. Remove from the heat. Stir a small amount of hot
- filling into egg yolks; return all to the pan, stirring constantly.
- Bring to a gentle boil; cook and stir for 2 minutes. Remove from the
- heat; gently stir in the butter, vanilla and salt.
- Pour into bowl; cover with plastic wrap and cool completely. (Can be
- made on the day before use.)
- Just before serving, beat cream and sweeten to taste. In a microwave,
- melt chocolate chips and butter; stir until smooth. Spoon custard
- mixture on meringue; top with whipped cream and fresh berries.
- Drizzle with chocolate mixture. Yield: 10 servings.
Nutrition Facts: 1 serving equals 481 calories, 29 g fat (13 g saturated fat), 120 mg cholesterol, 258 mg sodium, 51 g carbohydrate, 4 g fiber, 8 g protein.