Gluten Free Tart Italian Meringue with Raspberry Curd

Giving up gluten doesn’t mean you have to give up great tasting treats! The owner of Swedish Crown Bakery in Anoka, Eva Sabet stopped by to make Gluten Free Tart Italian Meringue with Raspberry Curd.

Short crust pastry:

1.75 oz corn flour
1.40 oz Gluten Free oat flour (if you don’t have any, process oats in food processor to a nice meal)
2.10 oz powdered sugar
1.75 oz cold butter
1 egg yolk

Raspberry curd:

4.40 oz fresh or thawed raspberries (or any other berry of choice)
2.65 oz cane sugar
1 TBSP butter, heaping
1 TBSP cornstarch
2 egg yolk

Italian meringue:

2.65 oz water
5.30 oz sugar
2 egg whites

Short crust Pastry:

Preheat oven to 350 F.

Mix all dry ingredients in a food processor. Add diced cold butter and mix to a crumbly mixture. Now add the egg yolk and mix until the dough comes together.

Flatten the dough and line it with plastic wrap. Let it rest in the fridge for approx 30 minutes.
Dress 10-12 small pie dishes  with the dough and fork the crust. Bake in oven for 15 minutes. Let it cool.

Raspberry curd:

Mix the berries to a puree and put the puree in a saucepan. Add the granulated sugar and butter and heat until the sugar dissolves in the liquid. Strain the raspberry sauce to a new pot to get rid of the seeds. Dilute cornstarch with the juice of half a lemon and stir it into the hot raspberry sauce. Lightly whisk the egg yolks with a fork and also stir into the raspberry sauce. Heat up the sauce again while stirring constantly until the sauce thickens to a curd.

Pour the curd in a bowl and cover the surface with plastic to prevent a skin from forming. Let it cool.

Italian meringue:

Boil water with 4.40 oz of the granulated sugar in a saucepan (keep rest of the sugar for the next step) until the mixture is 240 f (you will need a thermometer for this or simmer until semi thick sugar builds). When the sugar mixture is at 200 F, beat egg whites until stiff in a mixer with remaining sugar.

When the sugar mixture has reached 240 F, add in the syrup in a stream into the egg whites, avoiding the bowl and beater!! Beat until meringue is cold and stable. Now fill a piping bag with the meringue.

Assemble the dessert by filling the pastry shells with raspberry curd, then pipe meringue top. Burn the meringue with a troche.

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