Raspberry Meringue Tarts

© 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

1. 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.
2. 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.
3. 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.
4. 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.
5. Preheat the oven to 180C/350F.
6. 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.
7. 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.
8. 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