Description
A delicious creamy raspberry meringue tart with a crumbly crust.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
- 1 cup heavy cream
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 2 tbsp lemon juice
- 2 cups fresh raspberries
- 4 egg whites
- 1 cup granulated sugar
- ¼ tsp cream of tartar
- ½ tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Mix graham cracker crumbs, sugar, and melted butter in a bowl.
- Press the mixture into the bottom of a 9-inch tart pan.
- Bake for 10 minutes, then let it cool completely.
- Beat the cream cheese and sugar until smooth.
- Add vanilla extract and lemon juice, mixing well.
- In a separate bowl, whip the heavy cream until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Spread the filling over the cooled crust.
- Evenly distribute the raspberries over the cream filling.
- In a clean bowl, beat egg whites and cream of tartar until soft peaks form.
- Gradually add sugar, continuing to beat until stiff, glossy peaks form.
- Add vanilla and mix briefly.
- Spoon the meringue over the raspberries, sealing the edges.
- Bake in the preheated oven for 10-12 minutes or until the meringue is golden brown.
- Let the tart cool completely before serving.
Notes
- Ensure the cream cheese is softened to avoid lumps in the filling.
- Be gentle when folding the whipped cream into the cream cheese to maintain a light texture.
- Use an offset spatula to spread the meringue smoothly over the tart.
- If preferred, lightly torch the meringue for an added golden finish.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice