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Carefully pour hot lemon filling over raspberry mixture in crust. Cover and refrigerate any remaining tart. Never fails to impress, these raspberry lemon meringue tartlets are ultra-light, bursting with sweet and tart flavors in every bite.
To get started with this recipe, we have to first prepare a few components. You can have raspberry lemon meringue tart using 23 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Raspberry Lemon Meringue Tart:
- Get Sable Tart Shell
- Make ready 25 g Almond meal
- Take 50 g Potato Starch
- Make ready 170 g Plain flour
- Make ready 85 g Icing Sugar
- Take 90 g unsalted butter
- Get 1 egg
- Prepare 2 g salt
- Take Lemon Curd
- Prepare 1 cup water
- Get 1/2 cup lemon juice
- Make ready 1/2 cup sugar
- Prepare 1/4 cup cornflour
- Prepare 2 egg yolks
- Take 30 g butter
- Get 1 finely grated lemon zest
- Get Meringue
- Get 2 egg whites
- Make ready 2/3 cups caster sugar
- Get Raspberry Purée
- Prepare 100 g frozen raspberries
- Get 50 g sugar
- Take 1/2 tsp lemon juice
If you're using fresh lemons, you will obtain a cream with a bit more acidity. Whether you like a tart taste or not is a. Sweet and tart raspberry lemon tartlets with meringue topping! To make any good tart, you need to start off with a great dough recipe!
Steps to make Raspberry Lemon Meringue Tart:
- For the tart shells, preheat the oven to 180 degrees celsius. - In a stand mixer bowl fitted with a paddle attachment, beat the room temperature butter for 10-15 minutes or until light and fluffy. - Meanwhile, combine the almond meal, potato starch, plain flour and salt in a medium bowl. Set aside.
- Add the icing sugar into the butter mix. Beat for a further 2 minutes. - Reduce the speed and add in the eggs one at a time, beating well after each addition. Increase the speed and beat for 2 minutes. - Reduce the speed to low and gradually add in the dry ingredients. Mix until well combined. - Divide the dough in two and wrap in cling film, set aside the discs in the freezer for 1hr.
- Lightly spray 8cm diameter tart rings with cooking spray. - Portion the chilled pastry into golf sized balls. Roll pastry in between two parchment papers to make a thin layer and place in the tart rings, pressing the sides with fingertips to push out excess pastries. Cut off excess pastry and repeat for the rest of the tart rings. - Chill the pastry in the freezer for 20 minutes.
- Blind bake the pastry for 10-12 minutes. - Remove the baking beans and bake for a further 5 minutes or until golden and crisp. - Remove from the oven and set aside to chill.
- In a saucepan, cook frozen raspberries, sugar and lemon cook till soften and thick. Using an immersion blender, blend the cooked raspberries till purée and sieve to remove seeds and set aside to chill.
- To make the lemon curd, combine water, lemon juice, sugar and cornflour in a saucepan, until smooth. Bring to boil, stirring constantly, until mixture thickens. Reduce heat and simmer for 3 mins.
- Stir in yolks, butter and rind and allow to cool slightly. Spoon small amount of raspberry purée into prepared cases followed by the lemon curd, levelling top. Chill until firm.
- To make the meringue, in a clean, dry bowl, using an electric mixer, beat egg whites until soft peaks form. Gradually add sugar, one tablespoon at a time, beating until sugar dissolves and foam is stiff, thick and glossy.
- Increase oven to very hot (220C). Dollop meringue roughly over filling in each tart. Bake for 4-5 mins until lightly browned. Allow to cool and store in an airtight container.
For these raspberry tartlets, I decided to go with a shortbread crust to minimize shrinking and to give the tarts more flavor. This Lemon Meringue Tart is very similar to the Lemon Curd Tart recipe on the site except it is topped with a billowy sweet meringue. Raspberry Lemon Meringue Tart - A buttery pastry crust filled with sweet and tart raspberry lemon curd and topped with a fluffy toasted meringue. Find this Pin and more on Dessert Recipes by Wendy Sondov My lemon meringue pie recipe has a billowy and toasty meringue topping, a balanced sweet/tart lemon filling, and an extra thick and flaky pie crust.
Above is how to prepare dinner raspberry lemon meringue tart, very straightforward to make. Do the cooking phases accurately, chill out and use your heart then your cooking shall be delicious. There are many recipes that you would be able to attempt from this web site, please discover what you want. Should you like this recipe please share it with your folks. Blissful cooking.
