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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 Energy Raising Treats.

We are all aware that eating healthy foods can help us feel better inside our bodies. Increasing our consumption of healthy foods while reducing the intake of unhealthy kinds contributes to a more balanced feeling. Eating fresh vegetables helps you feel much better than eating a piece of pizza. Sometimes it’s hard to find healthy foods for treats between meals. Shopping for snack foods can be a challenge because you have countless options. Why not try one of the following wholesome snacks the next time you need some extra energy?

While searching for a convenient healthy snack, make sure you remember about yogurt. In fact, lots of people will substitute a container of yogurt for a healthy lunch-something we really do not recommend. Low fat yogurt would make a wonderful snack, nonetheless. It is made up of a great deal of calcium, protein, and B vitamins. Easily digestible, yogurt can actually help your gastrointestinal system work appropriately depending upon the culture used to create it. Try putting in some healthy nuts to unsweetened yogurt for a healthy snack idea. It’s an simple way to reduce sugar while still enjoying a delicious snack.

You will find lots of healthy snack foods you can choose that do not involve a lot of preparation or searching. Determining to live a healthy life style can be as simple as you want it to be.

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

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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