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This recipe has four parts to it. If you break it down, part-by-part, it’s very easy to follow. Don’t be scared, give it a go — it’s one that will really impress! xx


Shortcrust Pastry

240g Unsalted Butter

152g Icing Sugar

50g Almond Meal

100g Whole Eggs

400g Plain Flour


Place Into Food Processor: Flour, Almond Meal, Icing Sugar and Butter. Blitz until mixture resembles a crumble then add eggs and pulse until mixture forms a ball of dough.

This should take about 2 minutes. If doesn’t come together for you, add a touch of cold water, roll dough into 2 pieces of baking paper and place into fridge for 1 hour. After an hour take out of fridge leave on bench for 10 minutes until dough enables you to roll out a 2mm thickness to fit into your choice of mini tart rings (flat or fluted). Bake at 180c for about 20 minutes until golden brown, set aside to cool.

Raspberry Jam Filling

500g Raspberries

400g Castor Suga

5 Tablespoons of Lemon Juice

Place Raspberries, Sugar and Lemon Juice in a pot over a medium heat, and stir.  If foam appears on top, skim off any impurities and cook mixture to 103.c (test this with a thermometer.) Pour hot mixture straight into jars, place lid on and turn upside down, this will seal the jar. Set aside until cool.

Lemon Curd

3g Gelatine Powder

The zest of 3 lemons and Juice ( no pips )

75 Castor Sugar

125g Unsalted Butter

150g Whole Eggs

75g Castor Sugar

Place first group of ingredients into the pot — lemons and all, when all the butter and sugar has melted, sieve liquid into a bowl and keep whole lemons to the side. In a separate bowl, whisk eggs and sugar together. Pour 1⁄4 of hot liquid into sugar and egg mixture whilst whisking continuously not to scramble the eggs, and then add it all back into pot and stir on the stove until you feel in starting to firm up. By keeping the whole lemons in with the mix, will give you the lemon flavour we are pulling from the whole fruit. Sieve liquid into a bowl and cover the top with cling film and place into fridge to cool and firm up

Italian Rose Meringue (best made the night before)

55g egg whites

40g water

150g castor sugar

Fit your mixer with a whisk attachment and place egg whites in your mixer bowl on the stove. Place water and castor sugar over medium heat, until it reaches 121c (use thermometer). Pour syrup over egg whites whilst on speed 8 until your meringue forms, add desired rose water to taste. Spread with a pallet knife onto baking tray and bake for 2 hours at 80c turn off oven and leave overnight to completely dry out.

Assembly of Tart

  1. Spread an even layer of raspberry jam on bottom of pastry
  2. Pipe a swirl of Lemon Curd
  3. Crush Meringue in your hands and top tartlette

Bon Appetit, from the heart of Jenna Marie at Le Pink Petite Patisserie, xx

Hayley Pearson

Hayley Pearson

Co-Creator and Writer for Adelady, she still gets goosebumps that she’s combined her creative passion with sharing the best of her stunning home state.

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