Chicken Farm Baker's Project # 46 - let's bake your favorite tart: Raspberry and meringue tart

 Oh, I really miss the Chicken Farm Baker's Project, I already skip 2 of them because of many problems. Finally, I can do it now.

Raspberry and meringue tart

 For this month, our host (Khun Ya (Sana)), wants all of us to enjoy the tart, esp. the one that we want to eat. For me, I really love lemon meringue, but it will be boring to making it again, so I turn to something more interesting in color like raspberry.

I'm ready to eat NOW!!!!!!!! 

So, rather than making something super complicated (with a lot of elements as I like to make for Chicken Farm Baker's Project, hehe), I go on with something I really want to eat.When I imagine that super red raspberry that will contrast with the white cloud of Italian meringue, haaaaaaa, it will be very lovely. The taste of tangy red curd and sweet Italian meringue, they are made for each other ^^.

Well, while taking a photo, I have my customer ready with her fork, haha, so hope you enjoy this lovely tart as much as my niece.

 Raspberry and meringue tart

Makes 4 (11 cm tart pan)

 - Raspberry curd

3 ................................... Eggs
2 ................................... Egg yolks
80g ............................... Granulated sugar
140g ............................. Raspberry puree
30g ............................... Lemon juice
....................................... A pinch of salt
60g ............................... Unsalted butter
....................................... Red food coloring

-Pâte Sablée
175g ................................ All purpose flour
25g .................................. Almond powder
70g .................................. Icing sugar
.......................................... A pinch of salt
1/2tsp ............................. Lemon zest
90g .................................. Butter
35g .................................. Egg

-Meringue Italienne 
60g .................................. Egg whites
95g .................................. Granulated sugar
40g .................................. Water

Make Pâte Sablée:

Mix the flour, almond powder, icing sugar, lemon zest and salt together.
 Rub the butter into the flour and almond powder mixture until resemble coarse crumbs.
Pour the egg into the bowl and stir to moisten all the crumb, take out of the bowl and knead (by pressing the dough until smooth).
Warp with plastic warp and refrigerate for 30 minutes.

Preheat the oven to 180°C
Roll the Pâte Sablée 3mm thick, cut into 15 cm round and place into the tin, cut to fit the tin.
bake blind for 15minutes, remove the baking beans and bake for 10-15 minutes more until golden brown. 

While baking the Pâte Sablée, make the raspberry curd.
Whisk the eggs, egg yolks, sugar and salt together, boil the raspberry puree and lemon juice together, then pour the hot mixture into the egg mixture, whisk all the time.
Put the mixture over very low heat, whisk all the time until 80°C.
Take the pan out of the heat and stir in the butter whisk until combine, and whisk in the red food coloring.

Pour the curd into the hot tart shells.
Make the Italian meringue following the method here.
Spread the Italian meringue over the curd,  and using blowtorch to brown the meringue.
Refrigerate until cool, because it will be more delicious when cool ^^.

Raspberry and meringue tart

Chicken Farm Baker's Project # 46 

- let's bake your favorite tart: Raspberry and meringue tart