Rose and raspberry meringue tarts

Updated at: Thu, 17 Aug 2023 14:12:12 GMT

Step 1

Grease six 10cm loose-bottomed tart pans. Use the pastry to line the tart pans, trimming the excess. Chill to firm up while you make the filling.

Step 2

Puree the raspberries in a blender, then pass through a sieve into a saucepan, pressing down with the back of a spoon to extract as much juice as possible and discarding the solids. Stir in the rosewater.

Step 3

Place the arrowroot and 1/3 cup (80ml) cold water in a bowl, stirring to combine, then add to the saucepan with the lemon juice and 1/2 cup (110g) sugar. Place the saucepan over low heat and cook, stirring, for 3-4 minutes until thick. Add the egg yolks, 1 at a time, beating well with a wooden spoon after each addition. Add the butter and stir until melted. Remove from the heat and allow to cool, then chill for 30 minutes.

Step 4

Preheat the oven to 180°C.

Step 5

Line the tart shells with baking paper and pastry weights or uncooked rice, then bake for 10 minutes. Remove the paper and weights, then bake for a further 5 minutes or until pastry is golden and dry. Cool, then fill the tart shells with the chilled raspberry mixture.

Step 6

Beat the eggwhites with electric beaters until soft peaks form. Gradually add remaining 2/3 cup (150g) sugar, beating until stiff peaks form, then pipe or spoon over the filling. Brown meringue with a kitchen blowtorch or bake in a 200°C oven for 2-3 minutes until tinged golden. Serve with extra berries.

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