Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, raspberry lemon meringue tart. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Raspberry Lemon Meringue Tart is one of the most well liked of recent trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. Raspberry Lemon Meringue Tart is something which I have loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. 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:
- Take Sable Tart Shell
- Get 25 g Almond meal
- Take 50 g Potato Starch
- Make ready 170 g Plain flour
- Prepare 85 g Icing Sugar
- Get 90 g unsalted butter
- Take 1 egg
- Prepare 2 g salt
- Prepare Lemon Curd
- Get 1 cup water
- Prepare 1/2 cup lemon juice
- Make ready 1/2 cup sugar
- Take 1/4 cup cornflour
- Take 2 egg yolks
- Prepare 30 g butter
- Make ready 1 finely grated lemon zest
- Take Meringue
- Prepare 2 egg whites
- Get 2/3 cups caster sugar
- Make ready Raspberry Purée
- Get 100 g frozen raspberries
- Make ready 50 g sugar
- Take 1/2 tsp lemon juice
Instructions 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.
So that’s going to wrap this up for this special food raspberry lemon meringue tart recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
