My Kinda Tart
A different way to present a tart for afternoon tea.
- 450 g (1 lb) fresh raspberries
- 3 egg yolks
- 100 g (3½ oz) caster (superfine) sugar
- 100 g (3½ oz) unsalted butter, at room temperature
- 145 g (5¼ oz) strong flour, sifted
- 2 teaspoons baking powder, sifted
Lemon and passionfruit curd
- 50 ml (1¾ fl oz) lemon juice
- 50 ml (1¾ fl oz) passionfruit purée (see glossary)
- 3 eggs, plus 1 egg yolk extra
- 130 g (4½ oz) caster (superfine) sugar
- 45 g (1½ oz) unsalted butter, at room temperature
- finely grated zest of 1 lemon
- 220 g (7¾ oz/1 cup) caster (superfine) sugar
- 4 egg whites
In a small bowl, whisk together the egg yolks and caster sugar.
Using an electric mixer fitted with the paddle attachment, beat the butter on low speed, for 3–4 minutes until light and fluffy. Do not overbeat.
Add half the egg mixture and beat until combined. Stop the machine and scrape down the side of the bowl.
Return to low speed and add half the flour and baking powder. Add the rest of the egg mixture and then the remaining flour. Add a generous pinch of salt. Stop the machine and scrape down the side of the bowl, then mix until combined.
Turn the dough out onto a piece of plastic wrap and form into a rectangle. Wrap in the plastic and refrigerate overnight.
Preheat the oven to 160°C (315°F). Line a baking tray with baking paper. Remove the dough from the refrigerator. On a lightly floured surface, roll to a thickness of 1 cm (3/8 inch) and use a 5 cm (2 inch) round cutter to cut out 8 discs.
Place the discs on the prepared tray and bake for 8–10 minutes until light golden brown. Cool on the tray and reserve until needed.
To make the lemon and passionfruit curd, bring the lemon juice and passionfruit purée to the boil in a medium saucepan over medium heat.
Meanwhile, whisk together the eggs, egg yolk and caster sugar in a heatproof bowl. Pour the boiling fruit mixture into the egg mixture and whisk until combined. Pour the mixture back into the saucepan and return to medium heat, whisking constantly until a thermometer reads 86°C (187°F).
Remove from the heat and strain the curd through a fine sieve. Cool the curd to 34°C (93°F).
Use a handheld blender to blend the butter into the curd for 2–3 minutes, until smooth and silky. Add the lemon zest and stir to combine.
Transfer the curd into a container and cover the surface with plastic wrap. Reserve in the refrigerator.
To make the meringue, put the sugar in a small saucepan with enough water to make a slurry. Cook over high heat, until a thermometer reads 121°C (250°F).
Meanwhile, put the egg whites in the bowl of an electric mixer fitted with the whisk attachment. When the syrup reaches 118°C (244°F), turn on to high speed.
Reduce the speed to low as you gradually pour in the hot syrup. Return to high speed and whisk until cold and the meringue is thick and glossy.
Put the lemon curd in a piping (icing) bag fitted with a large plain nozzle. Pipe a bulb of lemon curd on to each sable basque, arrange raspberries around the outer edge of the tart, then fill the centre space with more lemon curd.
Transfer the meringue to a piping (icing) bag fitted with a St Honore nozzle (see glossary). Pipe an Sshaped swirl of Italian meringue on top. Use a blowtorch to lightly caramelise the meringue.
High life twist
The sable basque mixture will be sticky (you’ll need to flour the bench) and must rest overnight before baking; however, it can only rest for one night in the refrigerator or it will not react as it should.