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Before you jump to Raspberry Lemon Meringue Tart recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be Difficult.
The benefits of healthy eating are now being given more attention than ever before and there are good reasons for doing this. The overall economy is affected by the number of individuals who are suffering from conditions such as high blood pressure, which is directly linked to poor eating habits. There are more and more campaigns to try to get people to adopt a more healthy way of living and all the same it is also easier than ever to rely on fast, convenient food that is very bad for our health. A lot of people typically believe that healthy diets demand a lot of work and will significantly change how they live and eat. It is possible, though, to make several simple changes that can start to make a positive impact to our everyday eating habits.
To see results, it is definitely not a requirement to drastically change your eating habits. If you want to commit to a wholesale change, that is okay but the main thing at first is to try to ensure that you are making more healthy eating choices. Soon enough, you will find that you actually prefer to eat healthy foods after you have eaten that way for a while. Like many other habits, change occurs over a period of time and once a new way of eating becomes part of who you are, you won’t feel the need to go back to your old diet.
As you can see, it is not difficult to begin making healthy eating a regular part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to raspberry lemon meringue tart recipe. You can have raspberry lemon meringue tart using 23 ingredients and 9 steps. Here is how you achieve it.
The ingredients needed to make Raspberry Lemon Meringue Tart:
- You need Sable Tart Shell
- Get 25 g Almond meal
- Use 50 g Potato Starch
- Prepare 170 g Plain flour
- You need 85 g Icing Sugar
- You need 90 g unsalted butter
- You need 1 egg
- Get 2 g salt
- Get Lemon Curd
- Get 1 cup water
- Provide 1/2 cup lemon juice
- Use 1/2 cup sugar
- You need 1/4 cup cornflour
- Use 2 egg yolks
- Prepare 30 g butter
- Prepare 1 finely grated lemon zest
- You need Meringue
- Use 2 egg whites
- Prepare 2/3 cups caster sugar
- Get Raspberry Purée
- Use 100 g frozen raspberries
- Provide 50 g sugar
- Take 1/2 tsp lemon juice
Steps to make Raspberry Lemon Meringue Tart:
- For the tart shells, preheat the oven to 180 degrees celsius. - In a stand mixer bowl fitted with a paddle attachment, beat the room temperature butter for 10-15 minutes or until light and fluffy. - Meanwhile, combine the almond meal, potato starch, plain flour and salt in a medium bowl. Set aside.
- Add the icing sugar into the butter mix. Beat for a further 2 minutes. - Reduce the speed and add in the eggs one at a time, beating well after each addition. Increase the speed and beat for 2 minutes. - Reduce the speed to low and gradually add in the dry ingredients. Mix until well combined. - Divide the dough in two and wrap in cling film, set aside the discs in the freezer for 1hr.
- Lightly spray 8cm diameter tart rings with cooking spray. - Portion the chilled pastry into golf sized balls. Roll pastry in between two parchment papers to make a thin layer and place in the tart rings, pressing the sides with fingertips to push out excess pastries. Cut off excess pastry and repeat for the rest of the tart rings. - Chill the pastry in the freezer for 20 minutes.
- Blind bake the pastry for 10-12 minutes. - Remove the baking beans and bake for a further 5 minutes or until golden and crisp. - Remove from the oven and set aside to chill.
- In a saucepan, cook frozen raspberries, sugar and lemon cook till soften and thick. Using an immersion blender, blend the cooked raspberries till purée and sieve to remove seeds and set aside to chill.
- To make the lemon curd, combine water, lemon juice, sugar and cornflour in a saucepan, until smooth. Bring to boil, stirring constantly, until mixture thickens. Reduce heat and simmer for 3 mins.
- Stir in yolks, butter and rind and allow to cool slightly. Spoon small amount of raspberry purée into prepared cases followed by the lemon curd, levelling top. Chill until firm.
- To make the meringue, in a clean, dry bowl, using an electric mixer, beat egg whites until soft peaks form. Gradually add sugar, one tablespoon at a time, beating until sugar dissolves and foam is stiff, thick and glossy.
- Increase oven to very hot (220C). Dollop meringue roughly over filling in each tart. Bake for 4-5 mins until lightly browned. Allow to cool and store in an airtight container.
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