TIP: Prepare to the end of Step 4 up to two days ahead. Store in a container. Do Steps 5-8 just before serving.
Ingredients
Method
Grease six 12cm loose-base, non-stick flan tins. Line the bases with baking paper. Place on a large oven tray.
Whisk egg whites in a large bowl until just frothy. Add butter, almond meal, lemon rind, and combine the sifted sugar and flour. Gently stir until combined. Stand for 10 minutes.
Divide the almond mixture evenly among the prepared tins. Smooth tops> Divide raspberries over the almond mixture. Sprinkle with almonds.
Cook in a 180C °C preheated oven for about 15 – 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. Transfer to a wire rack.
Beat egg whites in a small bowl with an electric mixer until frothy. With the motor operating, gradually add sugar, beating until sugar is dissolved and meringue is thick and glossy.
Place tarts on a large oven tray. Spoon meringue over the top of the tarts.
Cook in a 220C °C preheated oven for about 2 – 3 minutes, or until meringue is lightly browned. Remove.
Serve tarts with extra raspberries and cream.
