Raspberry Meringue Tart
Perfect for a summers day, this tart is tangy and delicious and the colour of the filling is just wonderful!
Pastry:
- 125g plain flour
- 35g icing sugar
- 60g cold unsalted butter
- 1 large egg yolk
- 1 tbsp water
- Zest of 1 lemon
Raspberry Filling:
- 380g fresh raspberries
- Juice of 1 lemon
- 3 tbsp cornflour
- 2 tbsp water
- 2 large egg yolks
- 35g unsalted butter
Meringue:
- 2 large egg whites
- 100g caster sugar
Method:
- In a blender, blitz together the flour, icing sugar and butter until it forms a breadcrumb consistency. You can do this by hand, it will just take longer, and you want to avoid the butter melting into the flour!
- Add the egg yolk, lemon zest and water and blitz again until it starts to clump. If you need a bit more liquid, add a tiny bit more water until the dough comes together and you can form it into a ball.
- Wrap in cling film and rest the pastry in the fridge for at least 20 minutes, meanwhile preheat the oven to 170 C (fan).
- Roll the pastry out onto a lightly floured surface to around 4mm thick.
- Grea and line a 7 inch tart tin, and then line it with the pastry, using your hands to gently work the pastry to the edges.
- Use the rolling pin to roll over the top of the tart tin to trim off any excess pastry. Spend some time tidying up any uneven areas or cracks in the pastry to ensure it's neat!
- Chill the pastry again for around 20-30 minutes, this prevents the dough from shrinking.
- Place some baking paper on the inside of the pastry and fill with baking beans. Bake for 15 minutes, remove the baking beans and bake for a further 5-10 minutes until the pastry is golden brown.
- Allow to cool, and then remove from the tin. Meanwhile, start the filling!
- In a blender, blitz together the raspberries and lemon juice and then press through a seive to get a smooth puree. You should have around 240ml puree.
- Mix the cornflour and water together into a paste.
- Transfer the puree to a saucepan and heat over a medium heat, adding in the cornflour paste, and bring to a simmer. Leave for a few minutes until the mixture thickens.
- Remove from the heat, leaving it to cool for just a few minutes so that it stops bubbling.
- Stir in the egg yolks one at a time, followed by the butter and whisk until smooth.
- Pour the filling into the cooled tart case, smoothing it flat, and then leave in the fridge for at least an hour to set.
- Once the filling has set, make the meringue.
- Over a bain-marie, heat the egg whites and sugar, stirring until the sugar has fully dissolved. You can test this by dipping your hand into the mixture and rubbing your fingers together - if you can feel any grittiness, keep going!
- Once ready, transfer to a standing mixer or electric whisk, and whisk until it forms stiff peaks.
- Transfer the meringue to a piping bag fitted with a star nozzle, or if you want to create different effects, split the mixture between a few piping bags fitted with different nozzles.
- Pipe all of the meringue on top of the filling, and then decorate with some edible flowers if you wish.
- This is best served immediately! Enjoy!!
Head to my Instagram Highlights @alice.fevronia to see how I made this tart, and if you give it a go, please tag me, I would love to see!
