Raspberry Lemon Meringue Tart

Instructions

To make Raspberry Lemon Curd Filling:

1. In a medium saucepan, whisk the egg yolks, lemon zest and juice and sugar until well combined. Set saucepan over medium-high heat, whisking constantly, cook mixture until it’s thick enough to coat the back of the spatula, about 3-5 minutes. (Note: unless you want scrambled eggs, you need to whisk constantly while the curd thickens.)
2. Remove from heat and whisk in the butter, one piece at a time, stirring constantly until smooth. Once smooth, whisk in fresh raspberry compote/ puree. Strain curd through a fine sieve into a small bowl. Press plastic wrap onto the surface of the curd and refrigerate until chilled, at least an hour or up to a day.

To make pastry crust:

1. In the bowl of a food processor, pulse the flour, sugar and salt together. Add in the butter pieces and pulse until the butter is cut into pea-sized pieces. Add in the egg yolk a little at a time, pulsing in between. Once egg yolk in incorporated, pulse for longer periods until the dough starts to clump. (Add more ice water if needed to bring dough together). Turn the dough out onto a lightly floured surface and use the heal of your hand to smear pieces together. Gather dough into a disc and wrap in plastic wrap. Chill dough for at least one hour. When ready to bake, let sit out at room temperature for 20 minutes. Grease a rectangular tart pan and set aside. Roll out dough onto a lightly floured surface into a rectangle, ½-inch thick.
2. Press the dough evenly over the bottom and up the sides of the pan. Prick the dough with a fork all over and chill for 30 minutes.
3. When ready to bake, preheat oven to 350 degrees. Line dough with parchment and fill with pie weights. Bake the crust for 20 minutes. Remove foil and pie weights and bake until firm and golden brown, about 10-15 minutes. Transfer to a cooling rack and let cool completely.

To make Meringue:

1. In a medium saucepan, combine 3/4 cup sugar, water and corn syrup. Bring to a boil over medium heat, stirring occasionally until sugar dissolves. Keep cooking, without stirring, until syrup reaches about 230 degrees.
2. In the meantime, whip the egg whites in a large bowl with a stand mixer on medium-high sped until soft peaks form. Gradually add in the remaining ¼ cup sugar to egg whites with mixer running.
3. When sugar syrup reaches 230 degrees, remove from heat. With mixer on low speed, carefully pour the syrup down the side of the bowl in a slow steady stream. (If you are using a hand mixer, get someone to do the pouring for you). Increase speed to medium high and whisk until the mixture completely cools and stiff peaks form, about 7 minutes.

Assembly:

1. Transfer the tart shell to a serving plate. Spread the raspberry lemon curd into the shell. Dollop the meringue (or pipe) on top of the curd and spread all over. Using a kitchen torch, toast the meringue. Slice and serve tart. Tart is best enjoyed the day of.