Baking is something I love doing. There was a time period I was baking every single weekend – if not more. And other periods of time where I did not bake at all. My desire to spend time cooking and baking is quite inconsistent. But I am determined to bake more often. Especially when it comes to making some delicious raspberry meringue tartlets!
Baking takes time and focus. And the willingness to take the risk to dramatically fail. But also, it takes so much will power to resist temptation and not eat all those delicious bakes at once. Be honest, you do it too. When I am done baking and I see all the deliciousness chilling on the kitchen counter, I have to evaluate (a.k.a. taste) the outcome of my efforts. More than once. But it does not matter, we only live once after all.
Something I love to bake is lemon meringue pie. My mother also loves them. Fairly easy to make, not too time consuming and so delicious. But sometimes, I also want to be a bit bolder and try other flavors and fruits. So I settled with raspberries. Why not after all. And to be honest, making those raspberry meringue tartlets has been the easiest! If I could do it, you can do it too!
So here is a super easy raspberry meringue tartlet recipe for you to try at home!
Method for the raspberry meringue tartlets
1. Pre-heat oven to 350°F.
2. Cut round in pie crust and place in tartlet pans. Cover with baking paper and add rice.
3. Bake for 15 minutes. Remove the rice. Bake for another 10 minutes.
4. Place 2 cups of thawed raspberries in a food processor and puree until smooth. Pour through a fine-mesh strainer.
5. In a saucepan, whisk 7 egg yolks, 1 whole egg, and 1/2 cup sugar together. Whisk in the raspberry, lemon juice, zest, and salt.
6. Add 5 tbsp butter and cook stirring constantly, until the mixture thickens.
7. Strain the curd through a fine-mesh strainer into a bowl. Place plastic wrap onto the surface of the curd, and let cool completely.
8. Divide the curd among the tart shells. Chill the tarts in the refrigerator overnight.
9. Whisk 3 egg whites into the bowl of a stand mixer on high speed until stiff peaks form.
10. Pour 1 cup sugar and 1/4 cup water into a saucepan. Cook over medium heat, without stirring, until it reaches 240ºF.
11. Immediately pour the hot sugar syrup in a slow, steady stream into the egg whites, with the mixer running on medium speed.
12. Add cream of tartar and vanilla.13. Transfer the meringue to a piping bag. Pipe the meringue on top of the raspberry curd. Toast the meringue in the oven.
If you’d rather watch a video of the raspberry meringue tartlet recipe, look below!
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,