Ingredients (Serves 10)
400 grs sweet shortcrust pastry.
300 grs raspberries.
2 medium oranges, pharm 1 zested, discount both juiced.
2 tbsp icing sugar.
3 tbsp cornflour.
80 grs butter, buy more about cubed.
4 eggs, separated.
2 tbsp lemon curd.
200 grs caster sugar.
Heat the oven to 200C/180C Fan/Gas 6.
On a floured board, roll out the pastry and line a deep 23 cm loose-based tart tin. Line the pastry with baking paper, fill with baking beans and bake for 15 mins, then lift out the beans and paper and bake for a further 10 mins or until the pastry is golden and looks dry. Allow to cool. Turn down the oven to 180c/160C Fan/Gas 4.
Meanwhile, put the raspberries into a pan with the orange zest and juice and heat until the raspberries start to give off their juice. Add the icing sugar and stir it in. Taste the juice and add more sugar if you need to, then push the lot through a sieve into a clean pan.
Add a few tbsp of the mix to the cornflour and mix it until there are no lumps. Stir this into the pan. Turn on the heat and whisk the mixture until it starts to bubble and thicken. Add the butter, off the heat, and whisk it in, then whisk in the egg yolks.
Put the pan back on the heat and whisk until the mixture thickens. Allow to cool.
Spread the lemon curd onto the base of the tart and then spoon the raspberry mixture on top.
To make the meringue, whisk the egg whites to soft peaks and then beat in the caster sugar in 3 batches and keep beating until the meringue is stiff and glossy.
Spoon or pipe the meringue on to the raspberry mixture and bake the tart for 20 mins or until the meringue is crisp and lightly browned.
Cool at room temperature for at least 2 hours before trying to remove it from the tin or slice it.