Raspberry Rose Meringue Pie
This delightful Raspberry Rose Tart is a perfect balance of sweet pastry, tangy raspberry filling, and fluffy rose meringue. The beautifully pink raspberry custard is encased in a crumbly pastry shell and topped with a cloud-like rose-scented meringue. A final touch of rose syrup drizzle adds a touch of elegance to this exquisite dessert. Serve with a dollop of whipped cream for a truly heavenly treat.
— Constant Cookbook
Ingredients
- For the pastry base:
- 225g plain flour (I like to use '00' flour which gives a lighter crumblier pastry)
- 100g butter chilled
- 25g icing sugar
- 1 egg yolk (reserve the white for the meringue)
- A little chilled water
- For the raspberry filling:
- 300g fresh raspberries
- 40g cornflour
- 75g caster sugar
- 300ml water
- 2 egg yolks (reserve whites for meringue)
- For the meringue:
- 3 egg whites
- 120g caster sugar
- 1 tablespoon rosewater
- For the rose syrup:
- 50ml rosewater
- 50g caster sugar
- A few toasted flaked almonds to serve or fresh washed rose petals.
Instructions
- Make the pastry: Measure the flour and icing sugar into a bowl and rub in the butter until resembles fine breadcrumbs. Add egg yolk and a little water until just comes together (use as little water as possible for the shortest crumbliest pastry). This can be done in a food processor if preferred. Chill for 30 minutes and use to line a 9inch/23cm fluted loose bottomed flan tin. If pastry is difficult to roll out just press into the bottom and sides of the tin allowing the pastry to stand above the sides of tin (this can be trimmed off neatly once cooked). Line with greaseproof paper and baking beans and bake blind for 15 minutes, removing the paper and beans and bake for a further five minutes. Leave to cool while you make the filling. Lower the oven to 150ðC/300ðF/Gas 2 (Fan 130ðC).
- For the raspberry filling: Wash the raspberries and blitz in a food processor. Press the raspberries through a sieve to obtain as much juice as possible and whisk the cornflour into this juice, mixing thoroughly. Put the water into a saucepan and bring to the boil. Pour the raspberry and cornflour mixture into the water whisking constantly until thickens. Mix the egg yolks into the sugar and whisk this into the thickened raspberry custard. Bring back to the boil whisking all the time. Remove from the heat and allow to cool a little before pouring into the pastry case.
- For the meringue: Whisk the egg whites in a large bowl with a hand whisk until they form stiff peaks. Whisk in the sugar a dessertspoon at a time adding the rosewater with the last addition. Spread over the raspberry custard ensuring there are no gaps and bake for 45 mins until golden beige and crisp. Remove from oven and scatter with the toasted almonds or petals if using.
- For the rose syrup: Dissolve the sugar in the rosewater in a small saucepan and bring to the boil, simmer for a minute or two and leave to cool before drizzling all over the pie. Serve with lightly whipped cream and extra syrup if liked.
Yield
Serves 8
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