Raspberry meringue pies
Item 1 of 1
- Petit four
- 4
- 60 minutes
These elegant petits fours from Paul Ainsworth combine raspberry puree, available in most supermarkets, with meringue. If you are feeling hungry and confident, you could always scale up this classic combination and make it a dessert.
First published in 2015
discover more:
Ingredients
Metric
Imperial
Raspberry filling
- 400g of raspberry purée
- 3 eggs
- 120g of caster sugar
- 150g of butter, diced
- 6 egg yolks
- 6 bronze gelatine leaves
Tart cases
- 1 pack of filo pastry sheets
- 100g of butter, clarified and melted
- icing sugar for dusting
Meringue
- 3 egg whites
- 1/2 lemon, juiced
- 150g of caster sugar
SAVE RECIPE
Equipment
- Bain-marie
- Blow torch
- Electric hand whisk
- Piping bags
- 8 x 3cm shallow tart trays
Method
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
- 400g of raspberry purée
- 150g of butter
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
- 100g of butter
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
- icing sugar for dusting
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
- 3 egg whites
- 1/2 lemon
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
- 150g of caster sugar
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
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2025