Step 1

Place biscuits in a ziplock bag and beat with a rolling pin to fine crumbs. Transfer to a bowl, add the coconut and butter, then stir until well combined. Tip into a greased 22cm loose-bottomed cake pan and press into the base and sides until smooth. Chill for 30 minutes.

Step 2

To make the filling, heat zest and juice, 375g berries, 1/2 cup (110g) sugar and 2 tbs water in a saucepan over medium-low heat for 2-3 minutes until berries start to release their juices. Cook, crushing with a spoon, for a further 3 minutes or until softened.

Step 3

Mix the arrowroot with 2 tbs cold water, then add to the saucepan and cook for 1-2 minutes until the sauce is thickened and shiny. Stir through the remaining 375g berries, remove from heat and cool slightly. Strain the berries, reserving the sauce, and set aside to cool completely.

Step 4

To make the meringue, combine the remaining 3/4 cup (165g) sugar and 50ml water in a saucepan. Heat gently over low heat for 1-2 minutes until sugar dissolves. Increase the heat to medium and cook until the temperature reaches 120°C on a sugar thermometer.

Step 5

Meanwhile, whisk eggwhites to stiff peaks with electric beaters. Whisking constantly, add hot sugar syrup in a slow, steady stream. Continue to whisk for 10-15 minutes until meringue cools to room temperature and is thick and glossy.

Step 6

Spoon the strained berries into the tart case and top with meringue, making soft peaks with the back of a spoon. Gently brown the meringue using a kitchen blowtorch. (Alternatively, place the pie under a hot grill for just a few seconds.) Remove from the pan, slice and serve with the reserved berry sauce.