Lemon & Raspberry Meringue Tart

Ingredients

• For the tart crust

  • 50 gr unsalted butter, room temp

  • 50 gr powdered sugar

  • 1 large egg

  • 100 gr flour

  • Pinch of salt

• For the raspberry sauce

  • 50 gr raspberries, fresh or frozen

  • 30 gr sugar

  • 1/4 tsp lemon zest

  • 1/2 tsp lemon juice

• 2 jars of Lemon Curd

• For Italian meringue

  • 75 gr sugar

  • 25 ml water

  • 1 large egg whites, room temp

Instructions

1. For the tart crust, beat butter and sifted powdered sugar with a spatula for one minute. Add the egg and mix to combine. Sift flour, and salt. Combine with the spatula until a dough forms. Cover with cling film and chill in the fridge for 1-2 hours.

2. Preheat the oven to 160°C/325°F.

3. Butter the inside of the tart rings. On a clean and generously floured surface, roll the dough into a .3 cm thick circle. Line the tart ring with the dough and prick the bottom with a fork. Trim the excess dough. Crinkle a parchment paper about twice the size of your tart pans. Open it back up and place it on top of the dough. Fill it with rice, or beans, or baking beans. Bake for 15 minutes. Remove parchment paper with beans, and cook for additional 5-10 minutes, or until the crust is golden brown. Leave them to cool.

4. In the meantime for the raspberry sauce, place raspberries, sugar, lemon zest, and lemon juice in a small saucepan. Bring to boil over medium heat, and continue to for 10 minutes. Using an immersion blender, puree the sauce. Leave it to cool.

5. To assemble, spread a thin layer of raspberry sauce at the bottom of the tart shells, top with lemon curd. Leave it to set in the fridge for 2 hours.

6. For the Italian meringue; put sugar and water in a small saucepan and boil on medium heat. Place the egg white in a stand mixer bowl and start beating on medium when the sugar/water mixture hits 110°C/230°F. Take the sugar off the heat when it hits 118°C/245°F and slowly pour by the side of the stand mixer while the mixer is still at medium speed. Beat for 10 minutes until meringue can form medium peaks.

7. Transfer the meringue into a piping bag with the desired tip. Decorate the tops of the tarts with the Italian meringue and toast the meringue with a kitchen torch. Enjoy