Raspberry Meringue Tart

I really love lemon meringue pie, but to change things up I wanted a more summery version; here is a raspberry meringue pie, slightly less acidic than its citrus counterpart but just as indulgent 😉 A crispy sweet pastry, a creamy raspberry filling, and Italian meringue (made 100% by my robot assistant) not to mention raspberry powder, a few flowers for a spring touch, and fresh raspberries! As always, all the links to the equipment used as well as specific ingredients can be found below.
 
Equipment :
I used my Kenwood Cooking Chef for the Italian meringue (integrated program): code FLAVIE = 3 accessories of your choice offered with the purchase of a cooking chef / gifts worth up to €500, payment in 4 installments without fees possible via Paypal / commercial collaboration.
20cm ring
I used the rolling pin, the perforated baking sheet, angled spatula & the piping bags from Guy Demarle: referral code FLAVIE10 to be entered at registration for €10 off on your first order / commercial collaboration.

Ingredients :
I used raspberry powder from Koro: code ILETAITUNGATEAU for 5% off sitewide (non-affiliated).
I used the raspberry puree Adamance from Valrhona: code ILETAITUNGATEAU for 20% off sitewide (affiliated).



Preparation time: 50 minutes + 20-25 minutes of baking + minimum 3 hours of resting
For a 20cm diameter pie:

 Shopping list:
 180g of softened butter
 90g of icing sugar
 30g of almond powder
 1 pinch of salt
 2 eggs
 150g of flour
 60g of cornstarch
 150g of raspberry puree
 320g of granulated sugar
 3 eggs
 120g of egg whites
 Raspberry powder
 A few raspberries
 Optional: edible flowers
 
 Sweet pastry:

 60g of softened butter
 90g of icing sugar
30g of almond powder
 1 pinch of salt
 1 egg
 150g of flour
 50g of cornstarch
 For the egg wash: 1 egg and a teaspoon of liquid cream or milk if necessary
 
 Mix the softened butter with the icing sugar, almond powder, and salt.
 
 
 
 Add the egg and emulsify.
 
 
 
 Finish by adding the flour and cornstarch. Once the dough is homogeneous, form a ball, wrap it in plastic wrap, and let it rest in the fridge for at least 1 hour.
 
 
 
 Then, roll it out to 2mm thick and line your ring. Place the lined pie crust in the refrigerator for at least 2 hours, preferably overnight.
 
 
 
 
 Bake for 15 minutes at 165°C.
 
 
 
 Brush the egg wash (a beaten egg with a drop of liquid cream) over the entire surface of the pie, and bake again for 5 minutes at 175°C or until the pie crust is golden. Let it cool completely.
 
 
 
 Raspberry cream:

 150g of raspberry puree
 80g of granulated sugar
 3 eggs
 10g of cornstarch
 120g of butter
 
 In a saucepan, mix the eggs with the sugar and cornstarch.
 
 
 
 Add the raspberry puree, then place the saucepan over low heat and thicken while stirring constantly.
 
 
 
 Off the heat, add the butter cut into small pieces and then blend with an immersion blender for 1 minute to achieve a smooth cream. Let it cool slightly, then pour it into the pie crust and smooth the surface. Place in the refrigerator.
 
 
 
 Italian meringue with Cooking Chef:

 120g of egg whites
 240g of granulated sugar
 
 Follow the robot's instructions for the Italian meringue recipe.
 
 
 
 Classic Italian meringue:

 100g of egg whites
 200g of sugar
 70g of water
 
 Mix the water and sugar in a saucepan. When the mixture reaches 110°C, start whisking the egg whites. When the syrup reaches 118°C, pour it over the foamy egg whites and continue whisking until cool; the meringue should be smooth and shiny.
 
 Whichever method you use, you will have too much meringue, but it's complicated to make a smaller quantity.

 Finishing touches:
 
Raspberry powder
 A few raspberries
 Optional: edible flowers 
 
 Pour the Italian meringue into a piping bag fitted with the nozzle of your choice and pipe it onto the pie. Add raspberry powder, raspberries, and flowers, then enjoy!
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

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