1. Raspberry Meringue Tart
I brought this month’s Delicious magazine (November issue) just for its
cover recipe, Rosewater and Raspberry Meringue Tarts. Yes, I'm not going to lie, it
doesn’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 the
white meringues, and each meringue toasted to a beautiful golden brown.
These raspberry meringue tarts taste amazing too. The raspberry filling is
both sweet and sour, and not overly rich. The meringue with the taste and texture
of toasted marshmallow. The sweet crust pastry with the perfect buttery touch.

2. I made a couple of changes to
the recipe. I have omitted the
rosewater because I have a strong
aversion towards rosewater. I associate
the smell of rosewater with potpourri
that was often used to fragrance the
toilet. However, if you like that sort of
thing in your dessert, the recipe in the
Delicious magazine calls for 2
teaspoons of rosewater to be added
with the rest of the raspberry filling
ingredients.
The recipe also calls for a
readymade crème vanilla bean sweet
shortcrust pastry, which is a good
quality pastry but expensive and not
always available in shops. So I made my
own sweet shortcrust pastry, using the
same recipe that I made my strawberry tart with a few months ago. I think
shortcrust pastry is just one of those things that are always better homemade
with love.

3. Raspberry Meringue Tart
Makes 6 numbers of 12cm tarts.
Pâte Sucrée (Sweet Shortcrust
Pastry)
Raspberry Filling
 500 grams fresh or
frozen thawed
raspberries
 50 grams arrowroot
(you can also use
cornflour)
 80ml cold water
 2 tablespoon lemon
juice
 110 grams caster sugar
 4 egg yolks
 50 grams unsalted butter, cubed
Meringue
 4 egg whites
 150 grams caster sugar

4. PREPARATION INSTRUCTIONS
To 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 a
saucepan. Cook over low heat, and stir constantly with a wooden spoon for
3-4 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 and
stir until melted. Remove from the heat.
4. Strain the raspberry mixture through a sieve into a bowl, pressing down
with the back of a spoon and discarding the solids. Allow the raspberry
mixture to cool completely, then refrigerate for at least 30 minutes or until
ready to use.
To make meringue:
Beat the egg whites with electric beaters until soft peaks form. Gradually add
sugar, beating until stiff peaks form.
To assemble:
Fill tart shells with the chilled raspberry mixture. Pipe or spoon meringue over the
filling. Brown meringue with a kitchen blowtorch or bake in a 200 degree celcius
oven for 2-3 minutes until tinged golden.
Source: http://cakeletsanddoilies.blogspot.ca/2012/10/raspberry-meringue-tart.html