Raspberry Meringue TartI brought this month’s Delicious magazine (November issue) just for itscover recipe, Rosewater and Raspberry Meringue Tarts. Yes, Im not going to lie, itdoesn’t take much for me to buy a food magazine or cookbook.These raspberry meringue tarts are so beautiful and a little christmassy,don’t you think. I love the intense red of the raspberry filling in contrast with thewhite meringues, and each meringue toasted to a beautiful golden brown.These raspberry meringue tarts taste amazing too. The raspberry filling isboth sweet and sour, and not overly rich. The meringue with the taste and textureof toasted marshmallow. The sweet crust pastry with the perfect buttery touch.
I made a couple of changes tothe recipe. I have omitted therosewater because I have a strongaversion towards rosewater. I associatethe smell of rosewater with potpourrithat was often used to fragrance thetoilet. However, if you like that sort ofthing in your dessert, the recipe in theDelicious magazine calls for 2teaspoons of rosewater to be addedwith the rest of the raspberry fillingingredients.The recipe also calls for areadymade crème vanilla bean sweetshortcrust pastry, which is a goodquality pastry but expensive and notalways available in shops. So I made myown sweet shortcrust pastry, using thesame recipe that I made my strawberry tart with a few months ago. I thinkshortcrust pastry is just one of those things that are always better homemadewith love.
PREPARATION INSTRUCTIONSTo make raspberry filling:1. Puree the raspberries in a blender or food processor.2. Place the arrowroot and cold water in a bowl, stirring to combine.3. Place raspberry puree, arrowroot mixture, lemon juice and caster sugar in asaucepan. Cook over low heat, and stir constantly with a wooden spoon for3-4 minutes or until thick. Do not boil. Add the egg yolks, 1 at a time,beating well with wooden spoon after each addition. Add the butter andstir until melted. Remove from the heat.4. Strain the raspberry mixture through a sieve into a bowl, pressing downwith the back of a spoon and discarding the solids. Allow the raspberrymixture to cool completely, then refrigerate for at least 30 minutes or untilready to use.To make meringue:Beat the egg whites with electric beaters until soft peaks form. Gradually addsugar, beating until stiff peaks form.To assemble:Fill tart shells with the chilled raspberry mixture. Pipe or spoon meringue over thefilling. Brown meringue with a kitchen blowtorch or bake in a 200 degree celciusoven for 2-3 minutes until tinged golden.Source: http://cakeletsanddoilies.blogspot.ca/2012/10/raspberry-meringue-tart.html