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Raspberry Meringue Pie

Delightfully Perfect individual Raspberry Meringue Pies, filled with a homemade raspberry curd and Italian meringue buttercream
Course Dessert
Keyword Baking, berries, custard, meringue, Patisserie, Raspberries, seasonal, tarts
Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings 6
Author sweeterbytheseason

Equipment

  • 20cm Tart Ring
  • Blowtorch

Ingredients

For the Pastry:

  • 150 g Unsalted Butter softened
  • 95 g Icing Sugar
  • 30 g Ground Almonds
  • 250 g Plain Flour
  • 2 g Salt
  • 1 tsp. Vanilla
  • 1 Medium Egg

For the Raspberry Curd:

  • 170 g Raspberry Puree
  • 40 g Lemon Juice
  • 2 Medium Eggs
  • 170 g Caster Sugar
  • 18 g Flour
  • 70 g Unsalted Butter

For the Meringue:

  • 150 g Egg Whites
  • 330 g Caster Sugar
  • 80 g Water

Instructions

For the Pastry:

  • Cream the butter and sugar in a free standing mixer. Mix until pale and fluffy. Add the eggs and continue to mix until completely combined.
  • Add the salt, vanilla, almonds and flour to the mixture. Mix until just combined.Turn out onto a clean surface and knead lightly until a dough is formed. Make sure not to over mix otherwise the pastry will become tough and dry. Chill in the fridge for at least 30 minutes to an hour until firm.
  • Roll out the chilled pastry to a thickness of 2-3mm. Make sure to lightly flour the surface and rolling pin. Lift up the dough and place on top of each of the tart cases, using your fingers to gently ease the pastry into the case pressing into the corners and edges.
  • Using a knife, trim off the excess pastry. Chill in the fridge for 30 mins.
  • Preheat the oven to 170 degrees celsius (fan).
  • Line the tarts with baking paper or cling film and fill with uncooked rice or baking beans, then place in the oven for 15 minutes. Then remove the rice and clingfilm and cook for another 5 minutes. It should be golden brown all over the pastry. Remove from the oven and leave to cool.

For the Raspberry Curd:

  • Pour the raspberry puree and lemon juice into a small pan and bring to a simmer. In a separate bowl, whisk together the eggs, sugar and flour until well combined and aerated.
  • Once the raspberry puree is simmering, slowly add to the egg mixture, continuing to whisk and pour all back to the pan. Continue to heat and bring to the boil. Make sure to continue to mix so that it doesn't burn at the bottom. Once it has been boiling for about 1 minute, remove from the heat and pour into a clean bowl.
  • Now add in the butter, whisk until well incorporated.
  • Pour the Raspberry curd into the tart cases filling them all the way to the top. Then place the the tarts into the fridge or freezer to chill until completely set.

For the Meringue:

  • Place the sugar and water into a small pan, and bring to the boil, continue to cook until it reaches 121 degrees celsius. Whilst this is cooking, whisk the eggs in a free standing mixer with the whisk attachment or an electric whisk until foamy.
  • Once the sugar reaches the correct temperature, slowly pour into the whisked egg whites whilst continuing to whisk. Once everything is added, whisk again on high speed until stiff and glossy.
  • Fill a piping bag with a large round nozzle, then fill with the meringue. Remove the tarts from the fridge and pipe a large blob of meringue on the top of the tart. Then using a blowtorch of the grill part of an oven to lightly toast and brown the meringue. Serve immediately with some cream or ice cream.