Ingredients
400g shortcrust pastry (blind baked in a 23cm tin)
300g raspberries
5ml rose water
zest and juice 2 lemons
30g sugar
75g butter
approx. 25 cornflour mixed with water to form a paste
50g lemon curd
4 egg whites
200g sugar
Serve with pouring cream and more raspberries
Method
1. Cook the raspberries, lemon, rose water and sugar for approx. 6-8 minutes
2. Pass through a sieve, into a clean pan
3. Add the corn flour. Cook 3 minutes. Take off the heat and whisk in the butter
4. Place a little cling film on the surface, but don’t wrap. Cool
5. Spread the curd onto the cooked, cooled tart
6. Then the raspberry mix
7. Whisk the egg whites until stiff peaks, then add the sugar gradually
8. Spoon or pipe on top of the raspberry mix
9. Cook at 200C for 20 minutes to cook the meringue
10. Serve with cream and raspberries
