Raspberry and Lemon Meringue Tarts Lemon Curd Raspberry Sauce

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EQUIPMENT/INGREDIENTS (Affiliate)
Tart Rings (slightly longer): amzn.to/34tW1DY
Gloves (Similar): amzn.to/2Xmaix8
Kitchen Scales: amzn.to/2sjmrEB
Mini Strainer: amzn.to/2G5OJf5
Piping Tip: amzn.to/2DdM0gv
Rolling Pin (Similar): amzn.to/2Mtl9k7
Tart Rings (Similar): amzn.to/2X3oqug
Silicone Mat: amzn.to/2MzyO9q
Baking Tray (Similar): amzn.to/2FNAMST
Pastry Bags: amzn.to/2mF9HFN
INGREDIENTS: Makes 16
PASTRY:
235g All Purpose Flour
95g Icing/Confectioners Sugar
40g Almond Flour/Meal
Pinch of Salt
120g Cold Cubed Unsalted Butter
1 Large Egg
2 Teaspoons Vanilla Extract
RASPBERRY SAUCE LAYER:
250g Raspberries - Fresh or Frozen
3/4 Cup Water
3/4 Sugar
1 Tablespoon Lemon Juice
4g Leaf Gelatine
LEMON CURD:
1/2 Cup Lemon Juice
1/2 Cup Sugar
3 Large Eggs
120g Unsalted Butter
4g Leaf Gelatine (or 1 Teaspoon Powdered Gelatine dissolved in 1 tablespoon boiling water)
MERINGUE TOPPING:
140g Egg Whites
280g Sugar
EXTRAS:
Freeze Dried Raspberry Powder
INGREDIENTS CONVERSION LINK:
Link to convert Grams to Cups
www.dovesfarm.co.uk/resources...
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[@johnscottsmith4954]

You know you’re addicted to Cupcake Savvy’s channel when you wake up in the morning with “Sweet as Honey” already stuck in your head! 😂

[@CupcakeSavvysKitchen]

John Scott Smith 🙌

[@biancahenry6010]

Yes......so glad the music is back...lol

[@suemariet1667]

Wow, next on my “must do” list. Thanks again for such easy to follow instructions. I have never had a fail with your recipes. ❤️

[@CupcakeSavvysKitchen]

How fabulous Sue! :-)

[@crazymammcc5497]

Definitely baking these tomorrow ,my favourite flavours,thank you so much for all your hard work x

[@CupcakeSavvysKitchen]

How fabulous! If you like a firmer set raspberry layer then double the amount of Gelatine, I like it soft set :-)

[@crazymammcc5497]

@@CupcakeSavvysKitchen thank you, i like the soft set also x

[@luz2481]

Where did u find the tart rings

[@astridsunderland555]

They look delicious!

[@CupcakeSavvysKitchen]

Astrid Sunderland thank you!

[@Livingstone497]

look delicious ! cannot wait to try….one question the link you provide to the baking sheet is not perforated, I know it says similar, does it have to be perforated ? and what size do you suggest ?

[@yavetteeverette6603]

Love it!

[@CupcakeSavvysKitchen]

Thanks! :-)

[@MsMegasharon]

I love ur channel. I have made couple of ur pastries and they are amazing so like before watching the recipe.

[@CupcakeSavvysKitchen]

How fabulous!

[@sophiadali5749]

Très jolie merci pour cette belle recette

[@CupcakeSavvysKitchen]

Je vous en prie Sophia!

[@sheilarajan7431]

Yummm how I wish u did an eggless version

[@amaiacasasola3564]

wow fantastica receta gracias por compartir

[@CupcakeSavvysKitchen]

De nada

[@janecollier2184]

Hi... what a great idea love all your recipe's you are such an inspiration to me and you always make me want to bake.could you please let me know what size tins you used as when I clicked on the link there was a choice of 3 sizes thank you xx

[@CupcakeSavvysKitchen]

Thank you for your kind words. I used the 8cm ones in this video :-)

[@glendalopez1333]

These look so amazing Savvvy great job and thanks for the recipe. So many recipes of yours I want to do dont know where to start. :)

[@CupcakeSavvysKitchen]

You're welcome! Thank you for the lovely feedback :-)

[@zoraidaquintero4739]

how can i get the measuments in teaspoon and cups

[@franciscopeter4604]

Hi, where can I buy that size oval molds?

[@isabelcristina1318]

Bacana! Adorei.

[@CupcakeSavvysKitchen]

Obrigado

[@cakes3D777]

So yummy 😋

[@CupcakeSavvysKitchen]

Totally! :-)

[@jasmine4265]

Yummm love your work 👌🔥

[@CupcakeSavvysKitchen]

Thanks Jazzy!

[@jasmine4265]

Ur welcome

[@JuanitaNevarez]

How many teaspoon is the leaf of gelatine

[@deokarminal]

What is the name of piping tip

[@marigoldcharles676]

Lovely😍

[@CupcakeSavvysKitchen]

Thanks :-)

[@wahbiothmani8076]

Amazing 😍😍😍

[@CupcakeSavvysKitchen]

Thank you!

[@seavale11]

wow

[@CupcakeSavvysKitchen]

Thanks!

[@0otawfiko0]

- Can I cancel almond flour/ meal, or replace it with AP flour to tart dough. Thanks.

[@CupcakeSavvysKitchen]

Yes you can :-)

[@0otawfiko0]

@@CupcakeSavvysKitchen - Can what cancel or use all-purpose flour..?

[@bellafroggy]

tawfik rady replace it

[@confettipuppy8959]

The raspberry look kinda loose, won't that make a sloppy tart? Can I use powder gelatin instead of leaf gelatin?

[@CupcakeSavvysKitchen]

Confetti Puppy I like it soft set. If you like it firmer you can double the gelatine. Powdered gelatine will work well :-)

[@confettipuppy8959]

@@CupcakeSavvysKitchen thank you so much☺

[@user-mq4vi8it2h]

Will tart become soft because of the addition of cranberry sauce?

[@CupcakeSavvysKitchen]

No. If you are serving the next day, ti would help if you seal the pastry with egg white for he last 2 minutes of baking.

[@foodnor3467]

😘😘💕💕

[@CupcakeSavvysKitchen]

Thank you! :-)

[@zoraidaquintero7516]

Where are the measurements

[@CupcakeSavvysKitchen]

All ingredients with measurements listed below the video.

[@fatimalubayna7865]

ωσω 🌹

[@CupcakeSavvysKitchen]

Thank you! :-)