A delicious raspberry tart made in a quick and easy way, makes an impressive and tasty dessert.
For the raspberry curd, whisk together the eggs and sugar until thick and pale.
Blend the raspberries in a food processor until smooth, then push through a sieve to make a purée.
Add the purée to the egg and sugar mix and whisk together in a bowl set over a pan of simmering water, until the mixture leaves a ribbon trail when the whisk is lifted from the mixture.
Whisk in the butter to the egg raspberry mix, and continue to heat until the curd becomes thick.
Squeeze the excess water from the gelatine, and add it to the raspberry curd. Whisk till the gelatine dissolves, then pass the mix through a fine sieve into a tray. Put cling film on the surface to stop a skin forming. Transfer to the fridge. When the curd has cooled, put it in a piping bag.
For the soaked raspberries, soak the raspberries in the liqueur for 30 minutes.
For the coulis, blend all the ingredients in a food processor and pass through a fine sieve. Chill in the fridge until needed.
For the Chantilly, whip the ingredients until soft peaks form. Chill in the fridge until needed.
For the tart cases, preheat the oven to 180C/350F/Gas 4.
Cut the filo into squares slightly bigger than one of the tart tins.
Brush one square at a time with clarified butter, lay it in the tart tin and press down. Repeat this four times in each tin, each time slightly turning the pastry sheet so that you form a star shape.
Dust each case with icing sugar and bake for eight minutes until golden-brown.
Remove the tart cases from the oven and cool on a rack.
For the meringue, whisk the egg whites and half a teaspoon of lemon juice in a clean bowl until doubled in volume and stiff. Keep the whisk running and add a tablespoon of the sugar at a time. Whisk until all the sugar has been added and the whites are glossy. Place the meringue into a piping bag with a star nozzle.
Pipe the raspberry curd into the filo cases then pipe the meringue on top. Caramelize the meringue with a blow torch. Dust the finished tart with icing sugar.
To serve, place a tart on each serving plate, quenelle a spoonful of Chantilly and place beside the tart. Spoon some of the soaked raspberries next to the cream and spoon raspberry coulis around the plate.
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