Step-by-Step Guide to Prepare Super Quick Homemade Raspberry Lemon Meringue Tart

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, raspberry lemon meringue tart. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Carefully pour hot lemon filling over raspberry mixture in crust. Transfer the tart shell to a serving plate. Spread the raspberry lemon curd into the shell. Dollop the meringue (or pipe) on top of the curd and spread all over.

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To get started with this particular recipe, we must first prepare a few components. You can cook raspberry lemon meringue tart using 23 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Raspberry Lemon Meringue Tart:

1. Make ready Sable Tart Shell
2. Get 25 g Almond meal
3. Prepare 50 g Potato Starch
4. Get 170 g Plain flour
5. Make ready 85 g Icing Sugar
6. Get 90 g unsalted butter
7. Take 1 egg
8. Prepare 2 g salt
9. Take Lemon Curd
10. Take 1 cup water
11. Make ready 1/2 cup lemon juice
12. Make ready 1/2 cup sugar
13. Make ready 1/4 cup cornflour
14. Get 2 egg yolks
15. Prepare 30 g butter
16. Take 1 finely grated lemon zest
17. Take Meringue
18. Prepare 2 egg whites
19. Take 2/3 cups caster sugar
20. Take Raspberry Purée
21. Take 100 g frozen raspberries
22. Take 50 g sugar
23. Prepare 1/2 tsp lemon juice

Mix until stiff peaks form and decorate with meringue each tart. Burn each meringue with a torch, serve with lemon and fresh raspberries, and serve straight away. To make ahead, make the biscuit base and the raspberry filling the day before and keep cool. Add the meringue about an hour before using.

Instructions to make Raspberry Lemon Meringue Tart:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.

To make ahead, make the biscuit base and the raspberry filling the day before and keep cool. Add the meringue about an hour before using. When in season, use a mix of summer berries for the filling. Try using ginger nut biscuits for the base for a touch of spice that's delicious with lemon. Prepare Tart Shells as per the package and allow to cool.

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