For a change, replace almond meal with ground hazelnuts. Tarts, without meringue, can be made up to four days ahead. Store in an airtight container. Loose-base flan tins are available from major supermarkets or specialty kitchen shops.
Ingredients
Method
Grease six 12cm loose-base flan tins. Line bases with baking paper. Place on a large oven tray.
2 Whisk egg whites in a large bowl until just frothy. Add butter, almond meal, lemon rind and combined sifted sugar and our. Gently stir until combined. Stand for 10 minutes.
3 Divide almond mixture evenly among prepared tins. Smooth tops. Divide raspberries over almond mixture. Sprinkle with almonds.
4 Cook in a moderate oven (180C) for about 15 to 20 minutes, or until golden brown and a skewer inserted into the centre comes out clean. Remove from oven and stand for 5 minutes. Remove tarts from tins. Cool on a wire rack.
5 To make meringue, beat egg whites in a small bowl of an electric mixer until frothy. With motor operating, gradually add the sugar, beating until sugar is dissolved and meringue is thick and glossy.
6 Place tarts on a large oven tray. Spoon meringue over the top of the tarts.
7 Cook in a very hot oven (220C) for about 2 to 3 minutes, or until meringue is lightly browned. Remove.
8 Serve tarts with extra raspberries and cream.
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