Recipe of Quick Raspberry Lemon Meringue Tart

Raspberry Lemon Meringue Tart. Grease a rectangular tart pan and set aside. Roll out dough onto a lightly floured surface into a rectangle, ½-inch thick. Press the dough evenly over the bottom and up the sides of the pan.

Recipe of Quick Raspberry Lemon Meringue Tart Fold in the vinegar and cornflour. Pipe the Swiss Meringue on top in any patter that you want – a little or a lot. Use a kitchen torch to toast the meringue.

Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, raspberry lemon meringue tart. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Grease a rectangular tart pan and set aside. Roll out dough onto a lightly floured surface into a rectangle, ½-inch thick. Press the dough evenly over the bottom and up the sides of the pan.

Raspberry Lemon Meringue Tart is one of the most well liked of current trending meals in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Raspberry Lemon Meringue Tart is something which I’ve loved my whole life. They’re fine and they look wonderful.

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

The ingredients needed to make Raspberry Lemon Meringue Tart:

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

I buy bottles of propane from the hardware section of a local store and use the attachment to toast the meringue. Be safe when doing this step. Strain it to a fine-mesh sieve and cool completely. Fill each mini tart shell with the raspberry marmalade and on top of that add in the lemon curd.

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..

In a mixing bowl, whisk together the egg whites, sugar, and vanilla extract. Mix until stiff peaks form and decorate with meringue each tart. Burn each meringue with a torch, serve with lemon and. In the meantime, prepare Lemon Filling according to package (*Save your egg whites to use for meringue!), spoon into your cooked tart shells and and set aside while you prepare your meringue. Fold in the vinegar and cornflour.

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