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Before you jump to Raspberry Lemon Meringue Tart recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money Within the Kitchen.
Until fairly recently any individual who expressed concern about the wreckage of the environment raised skeptical eyebrows. Those days are over, and it seems we all comprehend our role in stopping and possibly reversing the damage being done to our planet. The experts are agreed that we are unable to change things for the better without everyone's active involvement. This should happen soon and living in methods more friendly to the environment should become a mission for every individual family. Keep reading for some methods to go green and save energy, largely in the kitchen.
A lot of electricity is wasted when fridges and freezers, both heavy users of electricity anyway, are not running efficiently. If you can get a new one, they use about 60% less than the old versions which might be more than ten years old. The correct temperature settings for your fridge and freezer, whereby you'll be saving energy and optimising the preservation of food, is 37F as well as 0F. You can easily cut down how often the motor has to run by frequently cleaning the condenser, which will save on electricity.
From the above it should be apparent that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. It is reasonably straightforward to live green, all things considered. Typically, all it takes is a little common sense.
We hope you got insight from reading it, now let's go back to raspberry lemon meringue tart recipe. To make raspberry lemon meringue tart you only need 23 ingredients and 9 steps. Here is how you do that.
The ingredients needed to make Raspberry Lemon Meringue Tart:
- You need of Sable Tart Shell.
- Take 25 g of Almond meal.
- Take 50 g of Potato Starch.
- Use 170 g of Plain flour.
- Use 85 g of Icing Sugar.
- Use 90 g of unsalted butter.
- Take 1 of egg.
- Use 2 g of salt.
- Prepare of Lemon Curd.
- You need 1 cup of water.
- Provide 1/2 cup of lemon juice.
- Use 1/2 cup of sugar.
- You need 1/4 cup of cornflour.
- Get 2 of egg yolks.
- You need 30 g of butter.
- Prepare 1 of finely grated lemon zest.
- Prepare of Meringue.
- Use 2 of egg whites.
- Prepare 2/3 cups of caster sugar.
- Get of Raspberry Purée.
- Prepare 100 g of frozen raspberries.
- You need 50 g of sugar.
- You need 1/2 tsp of lemon juice.
Instructions 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..
Most would agree that there are few desserts this irresistible; that combination of a sweet and crisp almond pastry crust with a lemon filling that's wonderfully tart and. I use small metal tart shell molds. Place them on a baking sheet and spray the molds with a nonstick spray. How to use mini tart shells. Make Mini Lemon Curd or Raspberry Curd Meringue Tarts.
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