these tarts a little bit special, you may be able to see the pastry is pink. that’s because i added some freeze dried raspberry powder to it.
the curd is made from raspberries and lychee’s and i added some crystallised rose petals into the Italian meringue. they are so yummy.
i love the combination of these flavours together. i added a little rose water into the pasty as well as the raspberry powder.
They were so yummy every one loved them.
Recipe for pastry
4 tbsp freeze dried raspberries
1 and 1/2 cups 200g flour
1/2 cup 110g butter
1 tbsp rosewater
1 egg yoke
3 tbsp sugar
In a food processor add the raspberries and pulse until it forms a powder then add the flour and sugar and salt and pulse. Add the butter and mix until if forms a bread crumb like consistency then add the egg yoke and rose water.
Pulse until it comes together into a ball then tip it out and knead together and wrap in cling film and place in the fridge for 20 minutes.
Preheat the oven to 180c 350f
Grease 4 tart rings then flour the work top and roll out the pastry into a large thin rectangle.
Cut out four circle and press into the tart rings.
Then line with baking parchment and add some baking beans on top and blind bake for 15 minutes then remove the paper and bake for another 10 minutes.
Let cool and gently remove from tart rings.
to make curd
About 20 raspberries
1/2 cup 110g sugar
3 eggs yokes
4 tbsp butter
Puree the raspberries and lychee’s and push through a sift add on to a pan with the sugar and the egg yokes. Stir constantly until it begins to thicken and coats the back of the spoon and then remove from the heat and let cool a little and add the butter and stir in. Let cool then spoon into tart cases.
to make meringue
4 tbsp crystallised rose petals
2 egg whites roughly 60g/2¼oz)
pinch of salt
To make the meringue, put the sugar into a pan with 40ml/1fl oz water and place on a high heat. Bring to the soft-ball stage (118C on a sugar thermometer) which will take about 10 minutes.
While waiting for the sugar syrup, start whisking the egg whites with the salt in a clean glass or metal bowl. Whisk until a light froth forms, stopping before any soft peaks can be formed. Once the sugar syrup has reached the soft-ball stage, beat the egg whites at the same time as pouring the syrup onto them in a thin stream. (Don’t pour the syrup over the whisk, but down the side of the bowl.) Add the pepper and continue to whisk for 10 minutes or until the egg whites are glossy and stiff.
Spoon onto the tarts then use a blow torch to colour.
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