Meringue raspberry tart

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Draw a circle (24 cm Ø) on baking paper. Place baking parchment upside down on a baking tray. Beat egg white and salt until stiff. Slowly pour in 275 g sugar bit by bit. Continue beating until the meringue is very shiny and the sugar is largely dissolved. Sift the starch over the meringue and fold in vinegar.

2. 2

   Pour the mixture into the middle of the circle and spread loosely. Place in the preheated oven (electric cooker 175 °C/ convection oven: 150 °C/ gas: level 2). Switch the temperature back (electric oven: 150 °C/ convection oven: 125 °C/ gas: level 1) and bake for approx. 65-75 minutes. Allow to cool down with the oven door open. Defrost frozen raspberries. Soak gelatine in cold water. Puree half of the raspberries and pass through a sieve. Mix with yoghurt and 75 g sugar. Dissolve the gelatine carefully, stir some cream into the gelatine, then stir everything into the remaining cream. Whip the cream until stiff and fold in. Carefully remove the base from the baking paper and place on a plate.

3. 3

   Puree half of the raspberries and pass through a sieve. Mix with yoghurt and 75 g sugar. Dissolve the gelatine carefully, stir some cream into the gelatine, then stir everything into the remaining cream. Whip the cream until stiff and fold in. Carefully remove the base from the baking paper and place on a plate. Put the cream in the middle and spread. Spread the rest of the raspberries on top, chill for 2 hours. Bring jam to the boil, pass through a sieve. Leave to cool a little. Sprinkle the jam on the raspberries. Serve dusted with icing sugar

4. 4

   Put the cream in the middle and spread. Spread the rest of the raspberries on top, chill for 2 hours. Bring jam to the boil, pass through a sieve. Leave to cool a little. Sprinkle the jam on the raspberries. Serve dusted with icing sugar

5. 5

   3 hours waiting time

Nutrition Facts

KCAL
230 kcal

CARBS
43 g

FATS
5 g

PROTEINS
4 g