Makes: 1 tart
A delicious lemon and raspberry meringue tart – perfect as a showstopping dessert this Christmas.
- 300g sweet-meal biscuits, such as Digestives
- 150g unsalted butter, melted
- 6 tbsp Bonne Maman Lemon Curd
- 700g fresh raspberries
- 6 large free-range egg whites, at room temperature
- 330g caster sugar
- 1/2 tsp white wine vinegar
- 1 tsp cornflour
1Crush the biscuits to make fine crumbs and stir into the melted butter.
2Press the warm buttery crumbs over the base and up the sides of a 25cm round, 4cm deep, pie plate or flan dish. Chill for 15-20 minutes until firm.
3Spread the base of the tart with 2 tbsp of the Lemon Curd. Stir the remaining Lemon Curd into the fresh raspberries, crushing them lightly to release some juice, then spoon them over the tart base.
4Whisk the egg whites in a large, clean mixing bowl using an electric mixer until stiff peaks form. Gradually add the caster sugar, 1 tbsp at a time, whisking well after each addition, bringing the whites back to stiff peaks before you add more sugar. Once you’ve whisked in half the sugar, add the rest in larger quantities. When all the sugar has been added, whisk the meringue back to glossy, stiff peaks, then whisk in the vinegar and cornflour.
5Spoon the meringue into a generous mound over the fruit and swirl into peaks with the back of a spoon.
6Caramelise the meringue under a hot grill for 30 seconds or with a cook’s blowtorch.
7Keep the tart in a cool place and serve within 1 hour.