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Рецепт Venetian Raspberry Tart
by CookEatShare Cookbook

Venetian Raspberry Tart
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Ингредиенты

  • 3/4 c. granulated sugar
  • 1 tbsp. quick cooking tapioca
  • 1 1/2 c. fresh or possibly frzn raspberries, crushed
  • 1 (9 inch) baked pastry shell or possibly graham cracker crust
  • 1 c. whipping cream
  • 2 tbsp. granulated sugar
  • 2 c. fresh raspberries, halved
  • 3 egg whites
  • 1/2 c. sifted powdered sugar

Инструкции

  1. Combine the 3/4 c. sugar and the tapioca; stir in the crushed berries. Let stand 15 min. Cook and stir till mix boils. Remove from heat; let stand 20 min. Cover and chill. Turn chilled berry mix into cold pastry shell. Beat cream with the 2 Tbsp. sugar till soft peaks form. Spread over berry mix. Arrange fresh berries over cream layer. For meringue, beat egg whites till frothy; gradually add in the powdered sugar, beating till stiff peaks form. Spread meringue atop, sealing top edge of pastry. Broil 3-4 inches from the heat for 1-2 min. Serve at once.