Raspberry Meringue Tart

I brought this month’s Delicious magazine (November issue) just for its

cover recipe, Rosewater and Raspberry Meringue Tarts. Yes, I'm not going to lie, it

doesn’t take much for me to buy a food magazine or cookbook.

These raspberry meringue tarts are so beautiful and a little christmassy,

don’t you think. I love the intense red of the raspberry filling in contrast with the

white meringues, and each meringue toasted to a beautiful golden brown.

These raspberry meringue tarts taste amazing too. The raspberry filling is

both sweet and sour, and not overly rich. The meringue with the taste and texture

of toasted marshmallow. The sweet crust pastry with the perfect buttery touch.

I made a couple of changes to

the recipe. I have omitted the

rosewater because I have a strong

aversion towards rosewater. I associate

the smell of rosewater with potpourri

that was often used to fragrance the

toilet. However, if you like that sort of

thing in your dessert, the recipe in the

Delicious magazine calls for 2

teaspoons of rosewater to be added

with the rest of the raspberry filling

ingredients.

The recipe also calls for a

readymade crème vanilla bean sweet

shortcrust pastry, which is a good

quality pastry but expensive and not

always available in shops. So I made my

own sweet shortcrust pastry, using the

same recipe that I made my strawberry tart with a few months ago. I think

shortcrust pastry is just one of those things that are always better homemade

with love.

Raspberry Meringue Tart

Makes 6 numbers of 12cm tarts.

Pâte Sucrée (Sweet Shortcrust

Pastry)

Raspberry Filling

500 grams fresh or

frozen thawed

raspberries

50 grams arrowroot

(you can also use

cornflour)

80ml cold water

2 tablespoon lemon

juice

110 grams caster sugar

4 egg yolks

50 grams unsalted butter, cubed

Meringue

4 egg whites

150 grams caster sugar

PREPARATION INSTRUCTIONS

To make raspberry filling:

1. Puree the raspberries in a blender or food processor.

2. Place the arrowroot and cold water in a bowl, stirring to combine.

3. Place raspberry puree, arrowroot mixture, lemon juice and caster sugar in a

saucepan. Cook over low heat, and stir constantly with a wooden spoon for

3-4 minutes or until thick. Do not boil. Add the egg yolks, 1 at a time,

beating well with wooden spoon after each addition. Add the butter and

stir until melted. Remove from the heat.

4. Strain the raspberry mixture through a sieve into a bowl, pressing down

with the back of a spoon and discarding the solids. Allow the raspberry

mixture to cool completely, then refrigerate for at least 30 minutes or until

ready to use.

To make meringue:

Beat the egg whites with electric beaters until soft peaks form. Gradually add

sugar, beating until stiff peaks form.

To assemble:

Fill tart shells with the chilled raspberry mixture. Pipe or spoon meringue over the

filling. Brown meringue with a kitchen blowtorch or bake in a 200 degree celcius

oven for 2-3 minutes until tinged golden.

Source: http://cakeletsanddoilies.blogspot.ca/2012/10/raspberry-meringue-tart.html