Ingredients

The following ingredients have 4 Servings
  • 435g packet sweet shortcrust pastry
  • 500g fresh or frozen, thawed raspberries, plus extra to serve
  • 2 teaspoons rosewater
  • 1/3 cup (50g) arrowroot
  • 2 tablespoons lemon juice
  • 260g caster sugar
  • 4 eggs, separated
  • 50g unsalted butter

Instruction

  • Grease six 10cm loose-bottomed tart pans. Use the pastry to line the tart pans, trimming the excess. Chill to firm up while you make the filling.
  • Puree the raspberries in a blender, then pass through a sieve into a saucepan, pressing down with the back of a spoon to extract as much juice as possible and discarding the solids. Stir in the rosewater.
  • Place the arrowroot and 1/3 cup (80ml) cold water in a bowl, stirring to combine, then add to the saucepan with the lemon juice and 1/2 cup (110g) sugar. Place the saucepan over low heat and cook, stirring, for 3-4 minutes until thick. Add the egg yolks, 1 at a time, beating well with a wooden spoon after each addition. Add the butter and stir until melted. Remove from the heat and allow to cool, then chill for 30 minutes.
  • Preheat the oven to 180°C.
  • Line the tart shells with baking paper and pastry weights or uncooked rice, then bake for 10 minutes. Remove the paper and weights, then bake for a further 5 minutes or until pastry is golden and dry. Cool, then fill the tart shells with the chilled raspberry mixture.
  • Beat the eggwhites with electric beaters until soft peaks form. Gradually add remaining 2/3 cup (150g) sugar, beating until stiff peaks form, then pipe or spoon over the filling. Brown meringue with a kitchen blowtorch or bake in a 200°C oven for 2-3 minutes until tinged golden. Serve with extra berries.