One of my best friends had to put her dog down last week 🙁 so I decided to make her something yummy – I didn’t have any time to get to the supermarket, so had to make do with what was on hand.
I discovered some frozen raspberries in my freezer, so decided to make up my own version of the Lemon Meringue Tart by making some Choc Raspberry Meringue Tarts.
To make the raspberry filling, blend 3 cups of raspberries
Separate 6 eggs, add 40g unsalted butter to the yolk bowl and set aside.
Place the blended raspberry into the saucepan with 1/4 cup cornflour, 1/4 cup plain flour, 1 cup castor sugar and 1.5 cups of water.
I also added in some red food colouring because I wanted my raspberry mix to be nice and red.
Stir over a medium heat until it thickens, before reducing the heat and stirring for a minute.
Add the butter and egg yolks and stir until the butter has melted.
To make the pastry, sift 1 cup of flour, 1/3 cup of cocoa and 3 tablespoons of icing sugar.
Mix 125g of unsalted butter with your fingertips until it resembles fine breadcrumbs and then add 1/4 cup of ice cold water to mix.
Roll out the pastry using 2 sheets of baking paper and using a circle cutter, cut out rounds and press into your pastry tins.
Line with baking paper and baking beans and then bake for around 12 minutes on 180C, and then for a further 13-16 minutes without the baking beans.
Once cooked, fill with your raspberry filling.
Loving the bright red raspberry mixture 🙂
Lastly make the meringue by whipping your 6 egg whites until soft peaks form. Slowly add in 1.5 cups of castor sugar and keep whipping for a further 5 minutes. Lastly add in 1/2 teaspoon of cornflour and mix until combined.
Fill your piping bag and pipe the meringue onto the tarts
Bake in your oven (220C) for 4-5 minutes until brown. Keep an eye on the meringue as each oven may vary and it doesn’t take long to cook.
Enjoy! and stay tuned for another recipe featuring the raspberry mixture.
Happy Mother’s Day!