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
1/2 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 180 degrees. In a bowl combine the sugar and cornstarch. In a non-stick saucepan heat the raspberries, sugar mix and Vimto.
Simmer on a medium to high heat for 30 minutes, stirring occasionally.
Meanwhile, grease a loose bottom tart tin, line with pastry, trim off the excess, prick the bottom with a fork, and line with greaseproof paper.
Then fill the tin with dried kidney beans. Bake for 15 minutes, then remove the beans and greaseproof paper and set to one side.
Reduce the oven temperature to 100 degrees ready for the meringue. Next, prepare the eggs. Pour the egg whites into the bowl of a food processor. On a high speed whisk the eggs until fluffy. Next, add the sugar a little at a time.
The eggs should look silky, smooth in texture and form sharp peaks.
Pour the raspberry mixture over the pastry and even out.
Next, add the whisked egg whites, using a fork to even out and shape the whites into peaks.
Bake for 90 minutes, then turn off the heat, allow the meringue to cool in the oven for 15 minutes.
Finally, remove the meringue from the oven, sprinkle over the gold dust and serve.