these mini tarts are so easy to make - a shortbread pate sucree crust filled with a tart raspberry curd and topped with a marshmallowy american meringue
Course Dessert
Cuisine French
Keyword american meringue, pastry, pate sucree, raspberry curd, raspberry tart
In a stand mixer, or with a hand mixer, cream butter, sugar, yolk, and salt until smooth.
Add flour and slowly mix until dough is uniform.
Turn dough out and using your hands, form into two discs. Wrap and chill dough 15-30 mins
Roll or pat the pastry evenly in the bottom and up the sides of tart pan, cover with plastic wrap and chill 30 mins
preheat oven to 400
lightly prick the bottom of the pastry crust and press aluminum foil into the crusts, fill with pie weights or dried beans
bake for 5 mins
reduce heat to 350 and continue to bake for 10 mins, take out foil and weights
bake another 5 mins
Raspberry Curd
in a medium sauce pan over medium heat combine the raspberries and lemon juice, zest and 1/2 C sugar. Bring to a boil and cook for 8 mins
puree with a hand blender or pour into a blender a puree
Pour back into saucepan
in a small bowl combine the cornstarch and cold water, stir smooth
Add the cornstarch mixture and heat, stirring constantly until starts to thicken
Whisk the eggs yolks and 1/2 C sugar in a bowl until light yellow, smooth and creamy
Whisking constantly, slowly pour hot mixture into eggs, then return mixture to saucepan and cook over medium heat, stirring constantly with wooden spoon, until thick enough to cling to spoon.
Pour through a fine mesh strainer into a small bowl (getting out seeds and any curdled pieces of egg)
Stir in the butter, cream and salt
Cover surface of curd directly with plastic wrap; refrigerate until room temp
pour into the precooked crusts and refrigerate until set
American Meringue
Put eggs whites, sugar and corn syrup in the top of a double boiler over boiling water and beat with a hand mixer until it turns white, thickens and ribbons form- about 4 mins.
Transfer mixture to a mixing bowl, add vanilla and beat with electric mixer with whisk attachment on Med high till soft peaks form- about 30 sec.
Pipe onto the finished tarts and using a brulee torch, toast the meringue