Berry meringue tart

Total time: 2hr
Preparation Time: 35m

For 12 piece

Nutritional Information

Contains 319 Kcal, 6g Protein, 35g Carbohydrates, 17g Fat


  • Shortcrust pastry
  • 1 pinch salt
  • 200 g white flour
  • 1 vanilla pod, cut open lengthwise, seeds scraped out
  • 100 g butter, in pieces, cold
  • 50 g sugar
  • 1 eggs, beaten
  • Filling
  • 50 g sugar
  • 3 egg yolk
  • 75 g shelled ground almonds
  • 50 g butter, melted, left to cool
  • 3 tbsp cornflour
  • 1 organic lemon, grated zest and 3 tbs juice
  • To bake
  • 300 g raspberries
  • Meringue
  • 3 egg white
  • 1 pinch salt
  • 120 g sugar
  • Utensils
  • One springform pan (approx. 24 cm in diameter), base lined with baking paper

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  • 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.
  • Tip:

    Use 1 sheet of rolled sweet shortcrust pastry (approx. 32 cm in diameter) instead of homemade pastry.

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