© 2025 | http://angiesrecipes.blogspot.com
© 2025 | http://angiesrecipes.blogspot.com
A highlight of French pastry! The buttery sweet shortcrust pastry base is filled with a velvety, fruity raspberry curd, which is then covered with airy, delicate meringue flamed off with a kitchen blowtorch at the very end. If desired, garnish them with some chopped pistachios or crush some freeze-dried raspberries over the top. This tart not only tastes delicious, it also looks elegant: a great dessert idea for celebration or just because.
- 1 portion Sweet shortcrust pastry
- 500 g Fresh or frozen, thawed raspberries, plus extra to serve
- 2 tsp Rosewater
- 40 g Potato starch (arrowroot or cornstarch)
- 80 ml Cold water
- 2 tbsp Lemon juice
- 260 g Erythritol or caster sugar
- 4 Eggs, separated
- 50 g Unsalted butter
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- Grease four 12cm or six 10cm loose-bottomed tart pans. Use the pastry to line the tart pans, trimming the excess. Chill to firm up while you make the filling.
- Puree the raspberries in a blender, then pass through a sieve into a saucepan, pressing down with the back of a spoon to extract as much juice as possible and discarding the solids. Stir in the rosewater.
- Place the starch and cold water in a bowl, stirring to combine, then add to the saucepan with the lemon juice and 110 g of erythritol or sugar.
- Place the saucepan over low heat and cook, stirring, for 3-4 minutes until thick. Add the egg yolks, one at a time, beating well with a wooden spoon after each addition. Add the butter and stir until melted. Remove from the heat and allow to cool, then chill for 30 minutes.
- Preheat the oven to 180C/350F.
- Line the tart shells with baking paper and pastry weights or uncooked rice, then bake for 12 minutes. Remove the paper and weights, then bake for a further 8 minutes or until pastry is golden and dry. Cool, then fill the tart shells with the chilled raspberry mixture.
- Beat the egg whites with electric beaters until soft peaks form. Gradually add remaining 150 grams of erythritol or sugar, beating until stiff peaks form. Spoon the meringue in a piping bag with your desired nozzle and pipe over the filling.
- Brown the meringue with a kitchen blowtorch or bake in a 200C/400F oven for 2-3 minutes until tinged golden. Serve with extra berries.
© 2025 | http://angiesrecipes.blogspot.com
© 2025 | http://angiesrecipes.blogspot.com
© 2025 | http://angiesrecipes.blogspot.com
14 comments:
Beautiful as ever, they are exquisite!!
...who doesn't love raspberries?
That is very posh and elegant. I had raspberries in my backyard before but they died. Not that they would survive current heat, it was over 40 today and I am exhausted from the shopping spree in that inhuman heat. We had cherries in one shop for 17 euro a kilo, I just about had a fit.
Angie que delicia de torta deu água na boca adoro framboesas bjs.
Your elegant tart looks like the work of a great chef - which you are! Wow! It's really a work of art and I know it tastes fabulous.
Meravigliose queste tartellette, complimenti!!!
So beautiful! And must be amaizing!
Bjxxx,
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Estas tartitas son preciosas, un dulce bocado irresistible. Me encantan.
Oh. My. Far beyond my talents or patience, but what a divine dessert!
Hello Angie,
Your tarts looks delicious, a tasty treat.
Take care, have a wonderful week!
elles me font raquer tes tartelettes!!! bisous
French pastry is one of my favorites .... yummy
Luscious and beautiful - must also admit your neat piping work; mine always is a mess haha.
Looks good -Christine cmlk79.blogspot.com
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