Hello everybody, it is me again, Dan, welcome to my recipe site. Today, we’re going to make a distinctive dish, raspberry lemon meringue tart. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Raspberry Lemon Meringue Tart is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Raspberry Lemon Meringue Tart is something that I have loved my entire life.
To begin with this recipe, we must prepare a few ingredients. 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:
- Make ready Sable Tart Shell
- Make ready 25 g Almond meal
- Take 50 g Potato Starch
- Prepare 170 g Plain flour
- Prepare 85 g Icing Sugar
- Make ready 90 g unsalted butter
- Take 1 egg
- Make ready 2 g salt
- Take Lemon Curd
- Make ready 1 cup water
- Make ready 1/2 cup lemon juice
- Get 1/2 cup sugar
- Make ready 1/4 cup cornflour
- Make ready 2 egg yolks
- Get 30 g butter
- Take 1 finely grated lemon zest
- Prepare Meringue
- Make ready 2 egg whites
- Prepare 2/3 cups caster sugar
- Get Raspberry Purée
- Make ready 100 g frozen raspberries
- Get 50 g sugar
- Make ready 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 is going to wrap this up with this special food raspberry lemon meringue tart recipe. Thank you very much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
