Cherry Meringue Whole Wheat Tart - cooking recipe

Ingredients

3 tbsp cold butter, chopped
1 1/4 cups whole wheat flour
1/3 cup low fat cottage cheese
2 None eggs, separated
1/4 cup plus 1 tsp granulated sugar
1/3 cup cornstarch
2 lbs frozen cherries, defrosted
1 cup cherry juice
2/3 cup powdered sugar

Preparation

Rub the butter and flour between your fingertips until it resembles fine breadcrumbs. Mix the cottage cheese with the egg yolks, 1/4 cup of the granulated sugar and a pinch of salt. Gradually beat the egg yolk mixture into the flour mixture with an electric mixer fitted with dough hooks to combine.
Turn out onto a lightly floured work surface. Bring together with your hands and briefly knead. Wrap in plastic wrap and refrigerate for 30 mins.
Preheat the oven 325\u00b0F. Grease a 9-inch tart pan with removable bottom. Roll out dough on a floured surface to an 11-inch round. Press into prepared pan, trimming edges. Prick the bottom several times with a fork. Place a piece of parchment paper over the dough. Fill with dried beans or pie weights. Bake for 20 mins. Remove the paper and beans. Bake for a further 12 mins.
Cool crust in the pan for 10 mins. Remove from pan; cool completely on wire rack.
Mix the remaining 1 tsp granulated sugar, cornstarch and 6-7 tbsp water in a small bowl until smooth. Place the cherries and cherry juice in a medium saucepan on high heat. Bring to a boil. Reduce the heat to low and simmer for 1 min. Stir in the cornstarch mixture and simmer for 1-2 mins, until thickened. Cool slightly, then spoon into the tart crust. Let stand for at least 45 mins to cool completely.
Just before serving, preheat the broiler to high. Beat the egg whites in a medium bowl with electric mixer until medium-stiff peaks form. Gradually beat in the powdered sugar until glossy stiff peaks form. Spoon over the cherry filling. Broil for 1-2 mins to brown.