Meringue Tart - Christa Barnard

3 large or extra large eggs, separated
1 cup sugar
1/2 tsp baking powder
1 cup chopped nuts
11 cream crackers, crushed

Filling
1/4 cup jam
1/2 pint whipped cream
1/2 tsp vanilla

Preheat oven to 250F.
Separate eggs and beat egg whites stiffly.
Mix sugar and baking powder and gradually add to egg whites.
Chop nuts and crackers and fold them into the mixture.
Spread meringue onto a piece of tin foil (Shiny side) which you put on the plate you are going serve the tart on, so that you have the form of the plate with the slightly raised edge of meringue.
Move the meringue with the tin foil to a baking sheet and bake 1 1/2 hours.
Cool down.
Spread a thin layer of jam in the base. Mix the whipped cream and vanilla and spread over meringue. Refrigerate meringue for 3-4 hours before serving. Garnish with grated chocolate.