How to cook Raspberry Lemon Meringue Tart Recipes

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Before you jump to Raspberry Lemon Meringue Tart recipe, you may want to read this short interesting healthy tips about Deciding On The Best Foods Will Help You Stay Fit And Healthy.

One thing that some of you may already recognize is that by consuming the right foods can have a huge effect on your health. Something that you should not eat no matter what is the different foods that you will find at all of those take out places. You will see that the nutrition in these types of is non existent and the negative effects can be very bad. Because of this we are going to be going over the food items that you should be ingesting that will have a beneficial effect on your health.

Also when it comes to having a dessert soon after your meals you should think of having various citrus fruits. Together with vitamin C, you will find that there are many other health benefits that you will find in these fruits. One desert that I have always loved is orange pieces combined together with shredded coconut and mixed together with a light honey dressing.

If you decide that your health is important to you, you should take these tips to heart. The pre packaged highly processed foods that you can find in any store is also not good for you and as an alternative you should be cooking fresh nutritious foods.

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 do that.

The ingredients needed to prepare Raspberry Lemon Meringue Tart:

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

Mound the meringue in a dome on the tarts using a metal pastry spatula. If desired, decorate with melon wedges and a few raspberries and some lime and orange zest. PS: If you make my vegan meringue raspberry tarts, don't forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag. Celebrate the delicious flavors of summertime with these Lemon Raspberry Tarts. A wonderful sweet treat for a bridal or baby shower, these mini tarts are made with fresh lemons and raspberries and feature a flaky buttery crust.

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