Raspberry jam, as needed
10 1/2 ounces Sweet Almond Tart Dough (8-inch shell, Coconut Variation) fully baked
1 1/4 pounds Lemon Curd
10 ounces Italian Meringue
1 1/2 fluid ounces Lemon juice
2 ounces Raspberries
Tart Glaze (Neutral) as needed
Yield: 1 Tart
1. Spread the raspberry jam on the base of the cooled tart shell.
2. Fill with the Lemon Curd.
3. Refrigerate or freeze the tarts until the curd is firm, about 1 hour.
4. Prepare the Italian Meringue and flavor it with the lemon juice. Using a piping bag fitted with a Saint Honoré tip, pipe parallel rows of meringue to cover the surface of the tart.
5. Using a propane torch, brown the surface of the meringue.
6. Scatter the meringue with fresh raspberries. Heat the neutral glaze until flowing. Pour it into a parchment paper cone then pipe a few drops of neutral tart glaze on each one to resemble dewdrops.
Yield: 1 Tart
10 1/2 ounces Sweet Almond Tart Dough (8-inch shell, Coconut Variation) fully baked
1 1/4 pounds Lemon Curd
10 ounces Italian Meringue
1 1/2 fluid ounces Lemon juice
2 ounces Raspberries
Tart Glaze (Neutral) as needed
Yield: 1 Tart
1. Spread the raspberry jam on the base of the cooled tart shell.
2. Fill with the Lemon Curd.
3. Refrigerate or freeze the tarts until the curd is firm, about 1 hour.
4. Prepare the Italian Meringue and flavor it with the lemon juice. Using a piping bag fitted with a Saint Honoré tip, pipe parallel rows of meringue to cover the surface of the tart.
5. Using a propane torch, brown the surface of the meringue.
6. Scatter the meringue with fresh raspberries. Heat the neutral glaze until flowing. Pour it into a parchment paper cone then pipe a few drops of neutral tart glaze on each one to resemble dewdrops.
Yield: 1 Tart
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