Beautiful to look at and delicious to eat. Sweet raspberry with tangy lemon and light, airy meringue that will melt in your mouth.
|1||package Tenderflake® Mini Tart Shells|
|1/3 cup||(80 mL) Raspberry jam|
|1/2 cup||(125 mL) Ready prepared lemon curd|
|3||Large egg whites|
|Pinch of salt|
|1/2 cup||(2 mL) Cream of tartar|
|1/2 cup||(125 mL) Sugar|
PREHEAT oven to 375°F (190°C). Bake the tart shells for 12 minutes and remove from the oven.
SPOON ½ tsp (2 mL) of raspberry jam into the bottom of each tart shell. Top with 1 tsp (5 mL) of lemon curd.
INCREASE oven temperature to 400°F (200°C).
USING an electric mixer beat the egg whites and salt until foamy. Add cream of tartar and beat until soft peaks hold. Gradually add the sugar and continue to beat until the meringue holds stiff peaks. Transfer the meringue to a piping bag fitted with a ½” (1 cm) tip. Pipe a dollop of meringue about 2” (5 cm) in height and covering the lemon curd onto each tart.
BAKE the tarts in the middle of the oven for about 3 minutes or until the meringue tips are just browned. Remove from the oven and cool the tarts on a wire rack. Chill the tarts in an airtight container for at least two hours or up to one day.
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