Raspberry and meringue tart

Raspberry and meringue tart will be a real surprise for your guests and will win the hearts of sweet tooths from the first bite.

A beautiful and delicious delicacy, undoubtedly, will be enjoyed by children and adults and will be appreciated by true gourmets. A balanced combination of delicate shortbread dough based on almond flour and creamy meringues gives a real gastronomic pleasure.

Do not deny yourself the pleasure of enjoying healthy and delicious desserts all year round. The modern technology of express freezing, which TM 4 Seasons uses in the preparation of the mixture, allows not only to preserve all the useful properties in berries, but also to completely preserve their fresh appearance, structure, shape.

Follow our detailed step-by-step recipe for raspberry and meringue tart and make your life more beautiful and delicious.

Cooking Method

Defrost raspberries.

Mix the flour with almond flour, sugar and zest. Grind into a crumb with cold butter. Add the egg and milk and knead the dough. form a ball, wrap in foil and put in the refrigerator for at least 30 minutes. Preheat the oven to 190 C. Roll out the dough into a layer between the parchment sheets. Put in a mold, form the sides, prick with a fork and in the cold for 10-15 minutes. Bake under load for 15 minutes - remove and for another 10.

Punch raspberries with a blender and rub through a sieve. Beat the yolks with sugar. Add raspberry puree to the yolks and mix. Transfer the mixture to a saucepan and cook over low heat until thickened. Remove from heat, add lemon juice and zest and sliced butter. Mix thoroughly. Pour into the cooled base.

Whisk the whites into a foam with salt. Without stopping whipping, add vanilla extract and lemon juice. Also, without stopping whipping, pour powdered sugar in several steps at medium speed. Increase the speed to maximum and beat for 5-8 minutes until glossy.

Put the whites on the tart and brown in a preheated to 170 C oven for about 10 minutes or using a burner. Enjoy your meal!

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Tart with raspberry curd and meringue