Baking. Something I love. Something I don’t do as often as I want. Because I am quite lazy. Also because I know I’d eat it all and that’s not what you want when you’re trying to get back in shape! Yet when I do bake, I like to take photos and share with you the results of my culinary ventures. And the recipes as well! This one makes no exception! So here is a super easy raspberry meringue tartlet recipe for you to try at home!
-6 tartlet pastry cases (like these ones)
-150g cups flour
-35g sliced almonds, toasted and finely ground
-1/4 tsp salt
-7 Tbsp unsalted butter
The raspberry curd
-1 tsp lemon zest
-2 Tbsp lemon juice
-2 Tbsp water
-1 Tbsp chilled unsalted butter
-2 egg yolks
-2 Tbsp + 2 tsp cornflour
-4 egg whites
-225g caster sugar
-2 tsp cornflour
1. Make the crust (if you don’t buy pre-made tartlet pastry cases). Pre-heat the oven to 180°C. Whisk together flour, ground almonds, sugar and salt in a bowl.
2. Melt the butter in a saucepan, stirring continuously, then add to the mixture. Stir until fully incorporated.
3. Flatten the dough with a rollin pin. Then, cut the dough in pieces so that it fits into each individual tartlet mold or onto the baking tray.
4. Pierce the dough with a fork. Add greaseproof paper then baking beans on each tartlet and blind bake for 24 minutes. Let cool.
5. Make the raspberry curd. Combine raspberries, sugar, lemon zest, lemon juice, and water in a saucepan over medium-high heat. Then, bring mixture to a boil then reduce heat and simmer for 5 minutes.
6. Remove from the stove then let the mixture cool. Process in a blender. Strain mixture into a bowl and discard solids.
7. Put the mixture back in the (cleaned) saucepan. Whisk together egg yolks and cornflour in a bowl then add to raspberry mixture. Whisk together until it boils. Next, remove from the stove and add butter, stirring until smooth.
8. Place curd into a bowl, cover with plastic, pressing it directly onto the surface of the curd and put in the fridge for an hour.
9. Add the curd onto each tartlet shell until fully filled.
10. Make the meringue. Whisk the egg whites until foamy. Add the sugar and cornflour little by little while whisking. Put meringue on each tartlet, then place in the oven and bake for 5 minutes.
11. Remove from oven. Let cool at room temperature. Serve.
What do you think? Will you give those a go? There are super easy to make! I mean, I did it! Have you ever had raspberry meringue pie before? How did you find it?
Thanks a lot for stopping by. I hope you liked this post.
See you soon,