Framboise meringue tart

Instructions

• 1. Process flour, almond powder, sugar, butter, and egg in a food processor for a few seconds until mixture becomes crumbly : do not process too much as the dough should be crumbly.
• 2. Transfer the dough onto a work surface. Gather it into a ball shape of dough with hands. Gently flatten the ball into a disk shape and wrap it in plastic wrap. Refrigerate it at least for 30 minutes.
• 3. To roll the dough: Put a plastic wrap covering on your work surface, place the dough on it. Then cover with another piece of plastic wrap. Let it sit for a few min to soften slightly. Roll the dough out into circle bigger than your tart mold. Then place gently into your tart mold (or ring). Using a sharp knife, trim the edges of the pastry to fit the tart pan. Prick bottom and side of tart thoroughly with a fork. Put it in the refrigerator or freezer until firm (about 30 minutes).
• 4. Preheat oven to 170C degree. Line the firm tart shell with parchment paper or aluminum foil and fill it with pie weights/dried beans.
• 5. Bake for 15 minutes and then remove the parchment and weights. Continue to bake for another 8 to 10 min at 180C degree or until the dough is just beginning to brown lightly. Cool on a wire rack until needed.

Make the filling

• 1. Put raspberry and lemon juice in your blender and blend until smooth. Set aside.
• 2. In a medium saucepan, add raspberry puree, sugar, butter eggs, and sifted corn starch. Whisk to combine gently. Bring the mixture to a simmer over medium heat, whisking regularly to avoid lumps, about 7 to 10 minutes, until thickened.
• 3. Remove from heat, pour warm raspberry filling into pie crust.
• 4. Put meringue powder in a large bowl, using an electric mixer, beat until stiff peaks form. Then gradually add sugar, beating constantly until the meringue is thick and glossy.
• 5. Start to put the meringue around the edge of the filling (to avoid the meringue sink), then spread the rest to cover the raspberry filling.
• 6. Bake for 5 to 10 minutes at 190C degree or until meringue is nicely golden.