- Dish type
- Pies and tarts
- Sweet pies and tarts
- Fruit pies and tarts
- Berry pies and tarts
- Raspberry pies and tarts
You can make this berry tart with fresh or frozen raspberries.
3 people made this
IngredientsMakes: 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
MethodPrep:20min ›Cook:20min ›Extra time:30min › Ready in:1hr10min
- Add all ingredients for the pastry base to a bowl and knead till well combined. Refrigerate for 30 minutes.
- Preheat your oven to 190 C / Gas 5. Grease a springform tin.
- 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.
- In a bowl add raspberries with 1 teaspoon cornflour. Beat the egg whites till foamy, then gradually add the sugar. Beat until stiff.
- Gently fold the raspberries into the stiff egg whites and spread on the pastry base.
- Bake in the lowest rack of your oven till the meringue is set and lightly browned, about 20 minutes.
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Lemon and Raspberry Meringue Tart
Crush the biscuits to make fine crumbs and stir into the melted butter.
Press the warm buttery crumbs over the base and up the sides of a 25cm round, 4cm deep, pie plate or flan dish. Chill for 15-20 minutes until firm.
Spread the base of the tart with 2 tbsp of the Lemon Curd. Stir the remaining Lemon Curd into the fresh raspberries, crushing them lightly to release some juice, then spoon them over the tart base.
Whisk the egg whites in a large, clean mixing bowl using an electric mixer until stiff peaks form. Gradually add the caster sugar, 1 tbsp at a time, whisking well after each addition, bringing the whites back to stiff peaks before you add more sugar. Once you've whisked in half the sugar, add the rest in larger quantities. When all the sugar has been added, whisk the meringue back to glossy, stiff peaks, then whisk in the vinegar and cornflour.
Spoon the meringue into a generous mound over the fruit and swirl into peaks with the back of a spoon.
Caramelise the meringue under a hot grill for 30 seconds or with a cook's blowtorch.
Keep the tart in a cool place and serve within 1 hour.
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Like miniature Pavlovas, these crisp-yet-chewy meringue nests from The Official Downton Abbey Cookbook are an elegant dessert that’s actually easy to make. Both the meringues and the tart raspberry fool that fills them can be made ahead of time too, perfect for a country house, or your own kitchen. Just be sure not to repeat Mrs. Patmore’s mistake—use sugar, not salt!
Special Equipment: A piping bag with a star tip makes it easy to form the meringue nests (and the little meringue stars that go on top).
Variations: If the meringue nests crack or don’t get quite crisp enough, just roughly break them into pieces and fold them with the whipped cream, raspberry puree, and a few whole berries for a fine Downton mess (like an Eton mess, which is made with strawberries). You can also replace the raspberries in this recipe with strawberries, blackberries, blueberries gooseberries, or plums (but the latter two will need to be simmered with a little water to soften them a bit before pureeing). Whatever fruit you go with, the fool is also good on its own in a glass for an easy summer sweet.
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While, as with most fruits these days, raspberries are available all year round, British-grown raspberries generally come into season in May and last until late into the summer. Thanks to the longer, lighter days up north we have Scotland to thank for the vast majority of our homegrown raspberries, making it unsurprising that one of the country's most famous desserts, cranachan, heavily features the fruit. When buying your raspberries look for fruit that are a deep, vibrant pink in colour, juicy and plump with a slight sharpness.
If you're looking for a traditional dessert try Shaun Rankin's Cranachan or Paul Heathcote's Raspberry trifle recipe. William Drabble uses the juicy tartness of raspberries to offset the richness of his Chocolate mousse cake recipe, while James Mackenzie makes the fruit centre stage in his innovative spin on a classic Bakewell tart, made with pistachio and raspberry.
Some important notes regarding the INGREDIENTS of this White chocolate raspberry tart recipe
For the Pâte Sablée tart shell
- Flour: I am using pastry flour for this tart shell recipe, feel free to use AP if can’t find pastry flour in your local supermarket. If you want to be a Pro when it comes to deciding what type of flour to use in your baking, please read my article in here
- Almond: Some Pâte Sablée recipes contain almond, some don’t, I prefer mine with some almond flour in it from taste and texture point of view. It is worth to buy good quality ground almond, without skin. You can replace with equal amount of flour
- Sugar: This sweet pastry dough is made with icing sugar. If you want to learn about the different types of sugar and how to use them in baking, please read my article in here
- Salt: An essential ingredient in most of the dessert recipes. Balances flavour and enhances other ingredients especially chocolate desserts. This is a sweet tart dough and I just love that extra very mild salty kick at the end
- Butter: Use always unsalted as you want to be in control of the quantity of the salt. I am using 82% fat content butter in all my recipes. While in most of the recipes butter needs to be on room temperature, this is an exception and you have to take it very seriously. Butter needs to be chilled, which means take the butter out of the fridge, cut into cubes then place it into the freezer for 10-15 minutes before using it
- Egg: Room temperature as always
As you can see this is a super simple recipe in terms of the ingredients. The secret behind making beautiful, neat and delicious tart crust is all about mastering the technique, understanding how temperature plays in role while working with the dough and using the right equipment that I will be all explaining further down in this recipe.
For the raspberry ganache
- Chocolate: This Raspberry tart is filled a super delicious, silky and cream yet easy and quick white chocolate based raspberry ganache that has no white chocolate taste whatsowever. Since white chocolate has a close to neutral flavour and colour, it can be made into all sorts of ganache: raspberry, mango, coffee ganache etc. The ganache will be as delicious as the quality of the chocolate you are using. Please please please use good quality chocolate that you would anyway enjoy eating on its own and avoid using “baking chocolate”. I am using Valrhona Ivoire 35% white chocolate that tastes amazing and works wonderfully silky while making ganache
- Cream: Also known as whipping cream, heavy cream or double cream has a fat content between 36% and 40% . In general, the more fat in the cream, the thicker the ganache will become, I usually use 36% fat content heavy cream in my ganache recipes. Avoid substitutes like vegetable based “whipping cream”
- Raspberry: I am using frozen raspberry to make this Raspberry tart. Once unfrozen, I hand blend it into puree and pour it through a sieve to get rid of seeds
For the decoration
- Chocolate: Same as above, use high quality white chocolate and melted it in microwave for a minute or two, make sure you don´t burn it so stir every 30 seconds
Line the flan tin with the pastry, prick the base with a fork and chill for at least 20 minutes.
Set the oven to 200°C/392°F/Gas Mark 6 and put a baking sheet inside. Line the pastry case with baking parchment and fill with baking beans. Place the tin on the hot baking sheet and cook for 12-15 minutes, then remove from the oven. Lift out the parchment with the baking beans and return the flan case to the oven for 3-5 more minutes, or until it’s a light golden colour and cooked through.
Turn the oven temperature down to 160°C/320°F/Gas Mark
To make the filling: Tip the raspberries into the bowl of a food processor, add 150ml (½pt) water and whizz to a purée. Strain mixture through a sieve into a saucepan, discarding the seeds. Stir the lemon juice and caster sugar into the mixture and whisk in the cornflour.
Place the pan on the hob and stir until the sugar dissolves, increase the heat and bring to the boil, beating well to avoid lumps as the cornflour thickens. Simmer for 1-2 minutes, then remove the pan from the heat and beat in the egg yolks, one at a time, then the butter. Pour the mixture into the pastry case and spread it out evenly.
To make the meringue: Whisk the egg whites until stiff, then gradually whisk in the caster sugar, a spoonful at a time, to give a meringue. Spoon on top of the raspberry mixture, and spread it out carefully, swirling it into peaks, taking care not to press out too much air.
Return the pie to the oven and cook for 20-25 minutes, or until the meringue has set and is just starting to tinge in colour, then remove from the oven.
Leave the pie to cool for about 10 minutes, then remove from the tin and transfer to a wire rack. Serve warm or at room temperature.
Raspberry Macarons - Italian Meringue
Macarons are one of the most versatile desserts that can be made in various flavors for any season.
These raspberry macarons made with white chocolate and raspberry filling are one of the most flavorful macarons ever, the sweetness of the shells is very well balanced by the tart raspberries used not only in the filling but also in macaron shells. When making raspberry or strawberry macarons I like to use freeze dried fruit powder along the fresh fruits so their flavor is enhanced without changing their texture.
These raspberry macarons are made using the Italian meringue method, which seems to give better results and also save time as this method doesn&rsquot require to let the macarons sit for 30 minutes to form the skin on top before baking.
- Makes about 40 macarons
- Macaron Shells
- 1 1/2 cup (150g) ground almonds
- 1 1/4 cup (150g) powdered sugar
- 4-5 tsp (4g) freeze-dried raspberries, finely ground, seeds removed
- 55g egg whites (from about about 2 small eggs)
- pinch of red food coloring powder
- 55g egg whites (from about about 2 small eggs)
- pinch of salt
- 3/4 cup (150g) granulated sugar
- 2 1/2 tbsp (38ml) water
- White Chocolate Raspberry Filling
- 5 oz (150g) fresh or frozen raspberries
- 2 tbsp (30g) sugar
- 1/3 cup (80g) whipping cream
- 8 oz (230g) white chocolate, small pieces
- 4-5 tsp (4g) freeze-dried raspberries finely ground, seeds removed
- Prepare white chocolate raspberry filling. Place raspberries and sugar into a small saucepan and bring to a boil while stirring constantly. Simmer for about 5 minutes or until thickens and remove from heat. Sieve to remove the seeds. Set aside.
- Place the sieved raspberry jam, cream and chocolate in a small saucepan. Place over low heat to melt the chocolate. Add freeze dried raspberries and red food coloring if used. Transfer to a small bowl, let cool completely and refrigerate before using.
- Prepare the macaron shells. Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about ½ inch, 1 cm) ready. Preheat oven to 300F (150C).
- Grind together the powdered sugar with almond powder and freeze-dried raspberries, using a food processor, to obtain a fine powder. Sift through a sieve into large bowl.
- In a small bowl place 55g egg whites and a pinch of red food coloring. Beat together until well combined. Pour the whites over the sieved almonds.
- Place the other 55g egg whites and salt into a mixing bowl. Set aside until you prepare the sugar syrup.
- In a small saucepan combine granulated sugar with water and place on medium heat. Using a candy thermometer measure syrup temperature. When it reaches 230 F (112C) start whipping the egg whites. When the syrup reaches 244F (118C) pour it over the whipped egg whites while mixing continuously. Continue beating until the bowl has cooled slightly, and glossy stiff peaks have formed.
- Add the whipped whites over the almonds mixture and using a rubber or silicone spatula gently fold in until combined and smooth. Work the batter until it flows in very thick ribbons when the spatula is lifted.
- Transfer the mixture to the piping bag fitted with a 1/2 inch (1 cm) plain tip.
- Pipe the batter on the parchment-lined baking sheets in 1-inch (2.5 cm) circles, evenly spaced one-inch (2 cm) apart.
- Rap the baking sheet a few times firmly on the counter top to flatten the macarons and to remove air bubbles.
- Bake for 20-24 minutes. Let cool slightly before removing from baking sheet.
- Place the raspberry and white chocolate filling into a piping bag and spread on the inside of the macarons and sandwich them together.
- Refrigerate for at at least one day before serving, to meld the flavors. Serve macarons at room temperature.
yes.. macarons freeze very well.. for up to 3 months
No, you can leave those out.
The macarons can be refrigerated for up to 1 week and frozen for 3 months.
Yes, you can do it without any problems.
Yes, you can leave the freeze dried raspberries out and the recipe will remain the same,you don't need to replace them with anything.
- 1 pastry for a 9-inch pie crust
- 1 egg white, or as needed
- ½ cup frozen raspberries (Optional)
- 1 tablespoon cornstarch (Optional)
- 1 cup white sugar
- ¼ cup cornstarch (Optional)
- 1 cup cold water
- ¾ cup lemon juice, divided
- 3 egg yolks, lightly beaten
- 1 tablespoon lemon pulp (including zest if desired)
- 1 tablespoon butter
- 3 egg whites
- ⅓ cup white sugar
Preheat oven to 375 degrees F (190 degrees C). Press pie crust into a 9-inch pie pan. Brush crust with enough egg white to coat with a thin layer.
Cook in the preheated oven until golden brown, 5 to 10 minutes. Remove crust from oven and cool. Decrease oven temperature to 350 degrees F (175 degrees C).
Cook and stir raspberries in a saucepan over medium heat until raspberries start to break down, 5 to 10 minutes. Stir 1 tablespoon cornstarch into raspberries until cornstarch is dissolved and mixture is thickened, 2 to 3 minutes. Spoon raspberry mixture into pie crust.
Combine 1 cup white sugar and 1/4 cup cornstarch in a saucepan gradually stir in water and 1/2 cup lemon juice until smooth. Stir egg yolks into sugar mixture bring to a boil. Cook sugar-egg mixture at a boil, stirring constantly, until smooth, about 1 minute. Remove saucepan from heat. Stir lemon pulp, remaining 1/4 cup lemon juice, and butter into sugar-egg mixture pour over raspberry mixture.
Beat 3 egg whites in a small bowl using an electric mixer on high speed until foamy. Gradually beat 1/3 cup white sugar into egg whites until stiff peaks form. Spread egg white mixture over lemon filling, completely sealing egg mixture onto edges of crust.
Bake in the preheated oven until meringue is golden brown, 15 to 20 minutes. Cool pie to room temperature on a wire rack, about 30 minutes. Refrigerate pie until completely chilled, about 3 hours.
Preheat your oven to 425 F or 210 C degrees and line a cookie sheet with parchment paper.
To make the pie dough, in a large bowl, rub together the butter and the flour alongside with salt and sugar. Rub it until sand consistency forms. Add in the water and form a dough. Wrap it in parchment paper and let it cool in the fridge for about 30 minutes. Roll out the dough on your work surface and cut rounds to place it individual mini-tarts. Spread the dough evenly and bake it for about 8-10 minutes or until golden brown. Let it cool completely before adding the filling.
In a saucepan over medium heat add in water, sugar, lemon juice, corn starch, flour, lemon zest, egg yolks, and vanilla. Whisk until combined and cook until thickens. Strain it to a fine-mesh sieve and cool completely.
Fill each mini tart shell with the raspberry marmalade and on top of that add in the lemon curd.
In a mixing bowl, whisk together the egg whites, sugar, and vanilla extract. Mix until stiff peaks form and decorate with meringue each tart. Burn each meringue with a torch, serve with lemon and fresh raspberries, and serve straight away.
Raspberry Meringue Tart
Meringue tarts are a beautiful thing. Crumbly buttery pastry, filled with a tangy curd, and topped with a smooth, slightly browned meringue – what could be better? Lemon Meringue is the classic combination, but there’s no reason to stop there. The Raspberry Curd I posted a couple of days ago is perfect for this tart. It’s tart and tangy, and goes so well with the sweet meringue.
You would be amazed how simple and easy this tart is. Visually, it’s so pretty and appealing, but it’s ready so fast (especially if you make the curd ahead of time!). This would be the perfect end to a meal with friends, or make up a few mini tartlets as nibbles for a party. Honestly, people will go crazy for them!
Cut me off a slice of this any day!
As you’ve probably noticed, the tops of the meringue and browned. I actually use a grill to do this as I don’t yet own a blowtorch (this is soon to change). Don’t be put off by this, as I know a few were when I posted my Lemon Meringue Cupcakes – it’s much easier than it looks!
Just stick the grill on at around 150C/300F, and pop the tart under it to brown. It should be around 10cm away from the grill. Keep a VERY close eye on it and check very regularly. It only takes a few seconds too long for the sugar to burn! If you are lucky enough to have your own chef’s blowtorch though, feel free to fire it up!
Once you don’t let browning of meringue put you off, this is really so easy. I pre-make the curd, mostly because it’s so delicious I like to have a jar of it in the fridge just to eat by the spoon. I also use pre-made shortcrust pastry, which means all I need to do is roll, blind bake, fill, and make the meringue. This takes around 30 minutes altogether, which isn’t bad for such a delicate and elegant dessert!