for 12 pieces

Shortcrust pastry

200 g	white flour
50 g	sugar
1	vanilla pod, cut open lengthwise, seeds scraped out
1 pinch	salt
100 g	butter, in pieces, cold
1	egg, beaten

Filling

3	egg yolks
50 g	sugar
75 g	shelled ground almonds
3 tbsp	Maizena cornflour
50 g	butter, melted, left to cool
1	organic lemon, grated zest and 3 tbs juice

To bake

300 g

raspberries

Meringue

3	egg whites
1 pinch	salt
120 g	sugar

How it's done

Shortcrust pastry

Mix the flour, sugar, vanilla seeds and salt in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture. Add the egg, mix quickly to create a soft dough – do not knead. Flatten the dough a little, cover and chill for approx. 30 mins.

To shape the dough

Roll out half of the pastry on to the prepared cake tin base, close the tin frame. Shape the remainder of the dough into rolls (each approx. 1.5 cm in diameter) and place around the edge of the pastry base, press with the fingertips, pull upwards approx. 3 cm. Prick the base firmly with a fork, chill for approx. 15 mins.

Filling

Beat together the egg yolks and sugar using the whisk on a hand mixer for approx. 3 mins. until the mixture becomes lighter in colour. Combine the almonds and cornflour, mix into the egg yolk mixture along with the butter, lemon zest and juice. Spread the mixture over the pastry base.

To bake

Approx. 20 mins. in the lower half of an oven preheated to 200°C. Turn the oven down to 150°C. Remove the tin and top with the raspberries.

Meringue

Beat the egg whites with the salt until stiff, add half of the sugar, briefly continue beating. Add the remaining sugar and continue beating until the egg whites turn glossy. Spread the meringue on top of the tart.

To bake

Approx. 20 mins. in the upper half of a preheated oven. Remove and allow to cool slightly. Remove the tin frame, transfer to a cooling rack and leave to cool.

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