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Raspberry Lemon Meringue Tart
Raspberry Lemon Meringue Tart

Before you jump to Raspberry Lemon Meringue Tart recipe, you may want to read this short interesting healthy tips about Precisely Why Are Apples So Beneficial With Regard To Your Health.

I am sure you’ve heard that you ought to be eating an apple a day but did you ever ask yourself why this is actually important? You may know individuals that live by this and also require that their children live by this rule as well. This thought can be identified in country’s all around the world and men and women follow it as gospel with out ever discovering why they should eat an apple a day. In this post we are going to be taking a look at apples to see if they really are a food that can help to keep you healthy.

While everyone knows that taking in plenty of fruits and vegetables is a great way to ensure your body gets all the nutrition it needs, why are apples pushed so much? Well lets take a look at the vitamins and minerals that you can acquire in just one apple. A number of the major minerals that you will come across in apples are potassium, calcium, phosphorus, manganese, iron, sodium, copper and zinc, along with other trace minerals. Of course vitamins are also essential for your health and wellbeing and you will find vitamin B1, niacin, vitamin B6 and many more that promote health.

And now you recognize why individuals tell you that you ought to eat an apple every day. In this article we just discussed several of the benefits of eating an apple a day. All of the benefits would take us too long to include in this post, but the information is out there. I really hope that the the very next time you go to the food store you find yourself getting plenty of apples. These apples can wind up helping you to live a longer and also healthier life.

*We hope you got insight from reading it, now let’s go back to raspberry lemon meringue tart recipe. You can cook raspberry lemon meringue tart using 23 ingredients and 9 steps. Here is how you achieve that. *

The ingredients needed to make Raspberry Lemon Meringue Tart:
  1. Use Sable Tart Shell
  2. Use 25 g Almond meal
  3. You need 50 g Potato Starch
  4. Use 170 g Plain flour
  5. Get 85 g Icing Sugar
  6. Take 90 g unsalted butter
  7. Prepare 1 egg
  8. Use 2 g salt
  9. You need Lemon Curd
  10. Get 1 cup water
  11. Provide 1/2 cup lemon juice
  12. Get 1/2 cup sugar
  13. Provide 1/4 cup cornflour
  14. Use 2 egg yolks
  15. Take 30 g butter
  16. Take 1 finely grated lemon zest
  17. Get Meringue
  18. Get 2 egg whites
  19. Prepare 2/3 cups caster sugar
  20. Use Raspberry Purée
  21. Provide 100 g frozen raspberries
  22. Take 50 g sugar
  23. You need 1/2 tsp lemon juice
Steps to make Raspberry Lemon Meringue Tart:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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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