Raspberry meringue tart

    1 hour 10 min

    You can make this berry tart with fresh or frozen raspberries.

    3 people made this

    Makes: 1 tart

    • For the base
    • 180g plain flour
    • 1/2 teaspoon baking powder
    • 80g caster sugar
    • 80g butter
    • 1 egg
    • 2 teaspoons vanilla sugar
    • 1 small pinch salt
    • For the topping
    • 200 to 250g raspberries
    • 1 teaspoon cornflour
    • 2 egg whites
    • 100g caster sugar

    Prep:20min  ›  Cook:20min  ›  Extra time:30min  ›  Ready in:1hr10min 

    1. Add all ingredients for the pastry base to a bowl and knead till well combined. Refrigerate for 30 minutes.
    2. Preheat your oven to 190 C / Gas 5. Grease a springform tin.
    3. Roll out the pastry on a floured work surface to fit the tin. Take the leftover pastry and shape into a roll to fit all around the tin.
    4. In a bowl add raspberries with 1 teaspoon cornflour. Beat the egg whites till foamy, then gradually add the sugar. Beat until stiff.
    5. Gently fold the raspberries into the stiff egg whites and spread on the pastry base.
    6. Bake in the lowest rack of your oven till the meringue is set and lightly browned, about 20 minutes.

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