Mini Raspberry and Lemon Meringue Tarts Sable Pastry Lemon Pie

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These sweet Lemon and Raspberry Meringue Tarts are absolutely delicious! They are simple to make at home while looking store bought! ENJOY!
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EQUIPMENT/INGREDIENTS (Affiliate)
Tart Rings: amzn.to/2LN6sMh
Gloves (Similar): amzn.to/2Xmaix8
Kitchen Scales: amzn.to/2sjmrEB
Mini Strainer: amzn.to/2G5OJf5
Piping Tip: https: amzn.to/2ydJ0OE
Rolling Pin (Similar): amzn.to/2Mtl9k7
Tart Rings (Similar): amzn.to/2J25vwe
Silicone Mat: amzn.to/2MzyO9q
Baking Tray (Similar): amzn.to/2FNAMST
Pastry Bags: amzn.to/2mF9HFN
INGREDIENTS: Makes 24 Minis
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:
120g Egg Whites
240g Sugar
INGREDIENTS CONVERSION LINK:
Link to convert Grams to Cups
www.dovesfarm.co.uk/resources...
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MUSIC:
Sweet As Honey
#LemonMeringue #Lemon #LemonTart

[@elliedegouveia]

I didn't know how much I needed this in my life until now! 🤤😂❤ I love watching your videos and recreating your recipes more than I love most people. 😂😂😂

[@CupcakeSavvysKitchen]

How fabulous!

[@CHSecretRecipes]

Wow,looks yummy must try

[@anotherswan]

You always make your recipes look so easy yet they look spectacular too... thank you

[@CupcakeSavvysKitchen]

You’re too kind. Thank you!

[@MiaCakesNBakes]

Omg!!! This i will be making for the family. Looks so delish. I love you video's. Thanks for sharing.

[@CupcakeSavvysKitchen]

You're welcome! I hope they enjoy them :-)

[@hedivanm2950]

Very clever 💡 ideas..thank you 👏

[@pedrothecook1338]

loving the music

[@mshill2406]

I just made the tart dough and lemon curd! Its exquisite. The curd has such a bright flavor.

[@CupcakeSavvysKitchen]

How fabulous! I'm thrilled! They are my absolute fave!!! :-)

[@marybrown850]

Excuse me, is that sour lemon?

[@tiawandagrace7149]

Wow!!!😯😋 I want to try one please....mmmmm😋 Thank you for sharing.

[@CupcakeSavvysKitchen]

They were totally delicious!

[@horizontbeskrajneinovacije6440]

Thanks...Great demonstration...

[@CupcakeSavvysKitchen]

Thank you :-)

[@Mrz.PrettyEyezz91]

Mmm i love rasberries and lemon those r so tiny i wld eat those in one bite💖😊

[@CupcakeSavvysKitchen]

he he he...me too!

[@asiriscastellanos8623]

Thank u ! YUMMY

[@CupcakeSavvysKitchen]

You're welcome :-)

[@areejalrw1360]

Hey thanks for sharing The recipe looks amazing 🤩 Absolutely giving it a try Just wanted to ask your tart molds looks mini how big is it ?

[@yasminedembahri2234]

You are the Best chef nevre See l love you 💕💕💕💕💕💕

[@allergictohumansnotanimals5671]

Your channel is growing so much!! Thanks for all the awesome recipes

[@CupcakeSavvysKitchen]

Thanks! You can use all regular flour if you prefer.

[@jgordon194]

Beautifully filmed. We traditionally make lemon curd without gelatine as the texture is much nicer, and bake the meringue in the oven so that the meringue is cooked.

[@nadia87787]

Thank you so much 😊 I learnt so much from you 🙏🙏🙏🙏🙏

[@CupcakeSavvysKitchen]

How fabulous!

[@kargeorge]

Bravo!!!!!!!

[@claudiomacuisineitalienne]

Hello can you give me the exact weight of water and sugar for the lemon cream thank you

[@Asmr_0nly]

very nice.thanks for sharing

[@alejandrabravoalvarado3123]

Maravilloso😘

[@CupcakeSavvysKitchen]

Je vous remercie

[@norelyssanchez5096]

Hello soy de Chile admiro tu trabajo alguno salen en español otros no pero felicitaciones me encanta tu técnicas para los postres saludos

[@shaziamoughal9662]

OMG! Fantastic video 😍👌🏻👌🏻 do you do savoury cooking and baking too? Plz shear some savoury recipes too🌺

[@CupcakeSavvysKitchen]

At the monet I only do Sweets. I may introduce some Savoury in the future of there is a demand for it :-)

[@anastasiiab8543]

What size of silicone tart mold do you use? Also 5.5 x 2 cm as tart rings, or smaller?

[@naazanwar7646]

Great video! 👍 Can we do the filling and keep in the fridge for 2-3 days? Pastry won't become soggy right??

[@sandranoia1181]

QUE LINDO !!😅😅😅😅😅😅😅

[@mariannep1897]

Do you have to use perforated tart rings, perforated baking pan and perforate silicone mat?

[@anotherswan]

I think it's just pan and mat that are perforated to prevent pastry cases having a soggy bottom

[@AllanTsai-lerevebakery]

Nice... I like it!

[@CupcakeSavvysKitchen]

阿澍 thanks!

[@vaiolove254]

Woowww! I don't know how i Saw your videos, but i AM loving of all your delicious creations! Huggs from la paz BCS México!! It is amazings desserts LOVE LOVE LOVE😋💐 THANKS A LOT!

[@CupcakeSavvysKitchen]

Vaio Love how fabulous! Welcome!

[@vaiolove254]

Thank You so much! My English is not al good, i AM sorry ☺️🌷 see You!

[@kopioteho]

Hi, I would love to try these minis, so yummy and pretty! May I know the tart ring size that you used? Thanks.

[@sharonlushh]

What type of leaf gelatins do you use?? I want to make these for my sons birthday 🎁

[@raymondamokdassi5302]

Hi can I freeze them with the topping?

[@kellymarine2343]

What can I use instead of perforated tray please. Thanks

[@raniaaberkane1843]

Can I just use the half of the ingredients ? Thank you for this awesome recipe 👏 I will try it today hope the result will be good as yours🤞

[@paulromanelli3981]

Fantastic ! How do I print out the steps ?

[@lizzetterebollar4660]

Hi, love your videos! In the video you mentioned that they can be frozen for one month, are you referring to the baked tarts or the prebaked tarts. Thanks in advance!

[@superexplosions1335]

the prebaked tarts!

[@theyorkshiresimmer8323]

I work on a Ward for 16 males. These are perfect size as a afternoon treat for them. I could replace with whipped cream and a raspberry on top.

[@mgsmp521987]

Where can I find the instructions on how to make these tasty looking treats

[@donaharrisburg5469]

Fab! 😁.

[@CupcakeSavvysKitchen]

Thanks! :-)

[@BlakeBritton]

@CupcakeSavvysKitchen What size tart rings did you use and what about the silicone mould for the raspberry jelly layer?

[@willowjane2738]

Can I make these and freeze and top meringue last minute?

[@cleoniceferraz3378]

Qual o tamanho dessas forminhas?

[@nursyahirahhussin721]

Hi. Can I use Gelatin powder rather than leaf gelatin?

[@miguelminto237]

What is the name of that Lazer looking tool you used to finish browning the merengue

[@jenniferfeldman4425]

Hi, i was wondering why you added gelatin to the lemon curd. Isn't the lemon curd thick enough to hold inside the tart and be creamy? Thanks

[@CupcakeSavvysKitchen]

You can leave it out if you like. I like a form set cur for my tarts :-)

[@horizontbeskrajneinovacije6440]

For how long this is stable in the fridge...i.e. Meringue, shells...

[@ashleysantacruz8173]

What size are the mini tart pans?? Thanks!

[@CupcakeSavvysKitchen]

They are 2"

[@sheilarajan7431]

Rasberry substitute?

[@fritula6200]

This is fiddly work. Be sure you are able to carry this through. It's worth the effort. The machinery is very important.

[@karlvella7627]

hey this receipe is to die for... what is the thickness of your dough??? 4mm or 3mm?? thanks karl

[@CupcakeSavvysKitchen]

karl vella thanks! 3mm but for larger tarts I do 4mm.

[@karlvella7627]

@@CupcakeSavvysKitchen thanks for everthing. your receipes are fool proofe and original also... I tried alot of them so I can assure you that they are one of the best that their is on the net... I dont know what background you have but your receipes are for me the best that their is on the net... thanks karl from Malta

[@CupcakeSavvysKitchen]

I am self taught. Thank you for your kind words :-)

[@chete3086]

Hello, how long does this last (in the fridge), many thanks :).

[@CupcakeSavvysKitchen]

2-3 days.

[@chete3086]

@@CupcakeSavvysKitchen Thank you

[@reconditus6188]

Can you use regular gelatin instead of leaf gelatin?

[@CupcakeSavvysKitchen]

Yes you can.

[@ZE_NO95]

How much buttet did you use for filling in? Interested

[@bellelyn8979]

Can almond flour be replaced with peanut flour?

[@CupcakeSavvysKitchen]

It's not something I have tried.

[@naimajbarre2756]

It looks very yummy 🤩 Please what is the size of the tart circles?

[@CupcakeSavvysKitchen]

They are similar these but they are smaller at 2" amzn.to/3rCRB6L

[@naimajbarre2756]

They are similar to the oes on amazpn or smaller 😅 I didnt get "but they are similat at 2" The ones in amazon are 2.95 yours are 2.95 or less? Thank you again for your quick reply

[@naimajbarre2756]

??

[@annydocket1458]

Where can I get the full receipes

[@rayaaelbou9433]

👍

[@sheilarajan7431]

Ingredients proportion? Flour or wheat flour ok?

[@edwinlee5772]

Hi Chef, what is the ring size and how many tart from this recipe? 🙏

[@princessaisha3635]

hi could you please show how to make bubblegum mousse

[@CupcakeSavvysKitchen]

Sounds delicious!

[@princessaisha3635]

@@CupcakeSavvysKitchen could you really please figure out how to make bubblegum mousse

[@aliviasarkar7174]

Where can I buy those pastry rings?

[@cristianduran6447]

Same here

[@ZE_NO95]

How much sugar did you use for the merungue

[@foodnor3467]

😍

[@CupcakeSavvysKitchen]

Thanks! :-)

[@recettebyyakouta4208]

Tooooop

[@luz2481]

Where did u get the silicon for the raspberry filling

[@CupcakeSavvysKitchen]

Here you go amzn.to/350Gev8

[@luz2481]

@@CupcakeSavvysKitchen thanks

[@rvbakingshortonspacebigont5214]

Are these shells soft or hard?

[@CupcakeSavvysKitchen]

The shells have a bit of a crunch to them but they will soften a bit th next day.

[@thediamondhorse5591]

......thus I hear once again thy sprinkle song

[@Hanna-jn3ik]

How many eggs is 120 g in the marreng

[@CupcakeSavvysKitchen]

About 4 large egg whites.

[@mihaimimi3965]

Doesn't heat kill gelatine? Why do you add it to the dish?

[@Chevytunchi]

How far in advance can I make these shells?

[@CupcakeSavvysKitchen]

5 days.

[@LP-qr4ko]

Love ur vids. Could I make this into one big tart? If so, would I make crust n bake then pour mousse into crust to set them curd?? Also, I use grass fed gelatin so could I bloom loose powder gelatin in place of form u use? Thank u

[@Vaishnavichinni]

How to make eggless

[@CupcakeSavvysKitchen]

Impossible ;-)

[@janetsplaijanetsplai5176]

Where can I see the weight of all the ingredients? Can you give me the exact weight?

[@cristianduran6447]

Where did you buy the metal rings??? Please get back to me

[@CupcakeSavvysKitchen]

Cristian Duran there is a list of links for equipment below the video.

[@mrs.bibbitt9938]

What’s the name of the gadget at the end to burn the tops

[@cynthiamackenzie2273]

Is there a recipe to follow?

[@kemonamaclaggan4988]

If I don't have a food processor?

[@CupcakeSavvysKitchen]

You can use the method I used in this video kzbin.info/www/bejne/n6qWlZp6rJ2Mg80

[@kemonamaclaggan4988]

@@CupcakeSavvysKitchen thanks

[@user-kq3yu1of5j]

👏👏👏👏💖💖💖💖👍👍

[@CupcakeSavvysKitchen]

Thanks!

[@unknown-ho8fm]

I follow your recipe for the tarte shells but they still rise 😭

[@user-sp6xq1bg7x]

How much sugar,egg,buter....😢

[@suemariet1667]

How would these beauties go being full prepared 24 hours in advance?

[@CupcakeSavvysKitchen]

All good! :-)

[@hellobananaz]

How long will these last for?

[@tatyanabelozubova3347]

😉🤘🤪🤪🤪🤩🤗 МЕРЕНГИ МОЖНО БЫЛО БЫ И ПОБОЛЬШЕ)))🤗

[@Hussein-xl8sd]

these are delicious! but took so much time and effort 😩😩

[@CupcakeSavvysKitchen]

The pastry cases can be made a few weeks in advance and be kept covered in the freezer until you are ready to fill them.

[@juanpiguave7767]

👍

[@CupcakeSavvysKitchen]

Thanks :-)