Serves 6-8, prep time 10 minutes, cooking time 90 minutes
FOR THE BASE
1 tsp of butter to grease the tart tin
1 sheet of shortcrust pastry
A round sheet of greaseproof paper cut to the size of the tin
1/2 cup of dried kidney beans
FOR THE FILLING
250g of frozen raspberries defrosted
½ cup of caster sugar
2 tsp of cornstarch
1 cup of Vimto concentrate
FOR THE MERINGUE
4 free-range eggs whites
1 cup of caster sugar
Edible decorative gold dust
Preheat the oven to 180C degrees. In a pan heat the raspberries, sugar, cornstarch and Vimto on a medium-high heat for 30 minutes, stirring occasionally.
Meanwhile, grease a tart tin and line with pastry.
Trim off the excess, prick the bottom with a fork and cover with greaseproof paper.
Fill the tin with dried kidney beans and bake for 15 minutes.
Remove the tin from the oven and reduce temperature to 100C degrees.
Next, in a food processor whisk the eggs on high speed until fluffy. Adding the sugar a little at a time.
The eggs should look silky and smooth in texture when done.
Remove the paper from the tin and pour in the raspberry mixture.
Next, pour over the egg whites, using a fork even out and shape into peaks.
Bake for 90 minutes, turn off the heat and allow the meringue to cool in the oven for 15 minutes. Finally, sprinkle with gold dust and serve.