Raspberry Meringue Pie Recipe - Great British Chefs

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.

Ingredients

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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

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Bain-marie
Blow torch
Electric hand whisk
Piping bags
8 x 3cm shallow tart trays

To make the raspberry filling, soak the gelatine leaves in cold water until floppy. Whisk the eggs and sugar together

6 bronze gelatine leaves
6 egg yolks
3 eggs
120g of caster sugar

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

Add the soaked gelatine leaves to the mixture and pour through a fine sieve into a tray

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

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

1 pack of filo pastry sheets

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

Repeat this process 4 times, slightly turning each sheet in the mould so you form a star shape

Dust each mould with icing sugar then bake for 3-4 minutes until golden. Cool on a rack

icing sugar for dusting

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

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

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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Paul Ainsworth

Southampton-born Paul Ainsworth got his break courtesy of Gary Rhodes, whom he worked for three years. After that, he moved to Gordon Ramsay's organisation, working first at his flagship Royal Hospital Road restaurant and then with Marcus Wareing at Petrus.