Lemon Raspberry Meringue Tart

Ingredients

Yield:

3 Tarts

• Sugar Dough

  • 250g Butter
  • 250g Sugar
  • 100g Eggs (20)
  • 500g Cake Flour

• Lemon Curd

  • 250g Lemon Juice
  • 250g Raspberries
  • 140g Egg Yolks
  • 160g Whole Eggs
  • 150g Sugar
  • 150g Butter
  • 3g Powder Gelatine

• Meringue

  • 600g Sugar
  • 300g Water
  • 300g Egg Whites

Preparation

Difficulty:

Medium

Time:

3 Hours

Total Time:

1 Day

1. Sugar Dough

   1. Mix soft butter and sugar very lightly
   2. Add eggs and mix until combined
   3. Add the flour and mix just until combined
   4. Let the dough chill in the fridge overnight
   5. Roll to 5mm thick and line your 10cm tart shell.
   6. Bake at 180C until golden brown

2. Lemon Curd

   1. Boil lemon juice, raspberries and sugar
   2. Whisk in eggs and bring to boil
   3. Add gelatine and pass thought a strainer
   4. Leave to cool to 35ºC -40ºC and blend in the butter
   5. Pour into the pre-baked tart shell and leave to cool in the fridge for 2-3 hours or until cold and set

3. Meringue

   1. Bring sugar and water to a boil and cook to 121°C. Check the temperature with a candy thermometer.
   2. Place egg whites in a stand mixer and begin mixing on a medium speed. Pour the hot sugar over the egg whites while it is whisking and continue to whisk until the meringue is room temperature and stiff peaks have formed.
   3. Spread the meringue over the top of the lemon tart approximately 3cm thick. Caramelise the top with a blow torch until golden brown.
   4. The finished tart can be served right away or stored covered in the fridge.