Raspberry Meringue TartYum
Meringue tarts are a beautiful thing. Crumbly buttery pastry, filled with a tangy curd, and topped with a smooth, slightly browned meringue – what could be better? Lemon Meringue is the classic combination, but there’s no reason to stop there. The Raspberry Curd I posted a couple of days ago is perfect for this tart. It’s tart and tangy, and goes so well with the sweet meringue.
You would be amazed how simple and easy this tart is. Visually, it’s so pretty and appealing, but it’s ready so fast (especially if you make the curd ahead of time!). This would be the perfect end to a meal with friends, or make up a few mini tartlets as nibbles for a party. Honestly, people will go crazy for them!
Cut me off a slice of this any day!
As you’ve probably noticed, the tops of the meringue and browned. I actually use a grill to do this as I don’t yet own a blowtorch (this is soon to change). Don’t be put off by this, as I know a few were when I posted my Lemon Meringue Cupcakes – it’s much easier than it looks!
Just stick the grill on at around 150C/300F, and pop the tart under it to brown. It should be around 10cm away from the grill. Keep a VERY close eye on it and check very regularly. It only takes a few seconds too long for the sugar to burn! If you are lucky enough to have your own chef’s blowtorch though, feel free to fire it up!
Once you don’t let browning of meringue put you off, this is really so easy. I pre-make the curd, mostly because it’s so delicious I like to have a jar of it in the fridge just to eat by the spoon. I also use pre-made shortcrust pastry, which means all I need to do is roll, blind bake, fill, and make the meringue. This takes around 30 minutes altogether, which isn’t bad for such a delicate and elegant dessert!
- Raspberry Curd (enough to fill your tart shell)
- 1 sheet pre-rolled shortcrust pastry
- 1 egg white
- 30g caster sugar
- A pinch of cream of tartar
- Gently press your pastry into your tart case. If you're using a number of smaller tart cases, split the pastry across the vases.
- Line the cases with greaseproof paper and fill with baking beans. Blind bake at 180C/250F for around 10-15 mins, or until the pastry is dry and lightly golden.
- Remove the paper and baking beans, and spoon the curd into the tart case. Spread it over the bottom until in fills just over half the case.
- Return the case to the oven for 10 minutes, to set the curd and further cook the pastry. This may take longer, depending on the thickness of the curd.
- In a clean dry bowl, whisk the egg white with the cream of tartar until soft peaks form. Bit by bit add the caster sugar whilst whisking the egg whites, until stiff peaks form and the meringue is thick and glossy.
- Add the meringue into a piping bag fitted with a round, medium nozzle and pipe teardrop-like shapes onto the curd. Start on the outside and work inwards.
- Brown the meringue with a blow torch, or alternatively place under a hot grill (Mine was at 150C/300F), until the meringues are golden. Watch them very closely here as they can burn very quickly!
- Allow the tart to cool, then just serve and enjoy!
- Autumn Apple Pies | Recipe - Sauce Pots - […] decorations in my Blueberry Lattice Pie, and we’ve talked about meringue toppings in my Raspberry Meringue Tartlet. This time,…