Rhubarb and Raspberry Meringue Tarts » Dish Magazine
Lemon may be the traditional filling, but the sweet/tart rhubarb and raspberries in these scrumptious little tarts definitely give the classic a run for its money.
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Ingredients
- Pastry
- 160 grams butter at room temperature
- 1 cup icing sugar
- 1 egg
- 250 grams plain flour
- pinch of salt Rhubarb
- 4 long stalks of rhubarb, sliced 2 cm long
- 1/3 cup caster sugar
- 3 tablespoons water
- 1 teaspoon vanilla extract
- finely grated zest 1 lemon
- 2 teaspoons cornflour
- 1 teaspoon cold water
- 1 cup frozen raspberries Meringue
- 1 tablespoon caster sugar
- 1/3 cup water
- 3 egg whites
- 1 teaspoon lemon juice
- ½ cup caster sugar 12 x ½ cup capacity fluted cake tins or muffin tins
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