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Most supermarkets now stock ready-made fruit purées, but if you have a tried and tested purée recipe, you can make your own from scratch for this delicious raspberry meringue pie recipe

Method
1.
To make the raspberry filling, soak the gelatine leaves in cold water until floppy. Whisk the eggs and sugar together
2.
Add the raspberry purée and whisk together over a bain-marie until thick. The mixture should hold a ribbon trail when the whisk is lifted up. Whisk in the butter and cook again until thick
Making a bain-marie for the oven
If you don't have a bain-marie, you can make one. Preheat the oven to 180°C and fill a roasting tin to halfway with water, before placing the cappuccino cup in the water and the roasting tin in the oven
3.
Add the soaked gelatine leaves to the mixture and pour through a fine sieve into a tray
4.
Cling-film the top of the tray to prevent a skin forming and leave to cool in the fridge. When cool, spoon into a piping bag
5.
To make the tart cases, heat the oven to 180°C/Gas mark 4. Cut the filo into squares slightly bigger than the moulds you are using
6.
Brush 1 sheet of filo pastry at a time with the clarified butter, then place a buttered square into the mould and push down
7.
Repeat this process 4 times, slightly turning each sheet in the mould so you form a star shape
8.
Dust each mould with icing sugar then bake for 3-4 minutes until golden. Cool on a rack
9.
To make the meringue top, whisk the egg whites and half a teaspoon of the lemon juice in a clean bowl until doubled in volume and holding a stiff peak
10.
Keep the whisk running and add the sugar 1 tablespoon 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
11.
To plate, pipe the raspberry curd into each tart and then pipe meringue on top. Caramelise the tops with a blow torch. Serve on a large serving plate
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Ingredients

Raspberry filling

Tart cases

  • 100g of butter, clarified and melted
  • 1 pack filo pastry sheet
  • icing sugar for dusting

Meringue

Equipment

  1. Blow torch
  2. Bain marie
  3. Piping bags
  4. Electric hand whisk
  5. 8 x 3cm shallow tart trays

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