Raspberry Meringue Tart
- None None cooking oil spray
- 4 None slices day-old oat and honey bread
- 1/2 cup semi skimmed milk
- 2 tbsp butter
- 3 None large egg whites
- 4 tsp sugar, plus a 1/4 cup
- 1/2 tsp vanilla extract
- 2 cups frozen raspberries, thawed
- Preheat oven to 350u0b0F. Spray 4 x 6 fl oz ovenproof dishes. Place dishes on a baking tray. Process bread to fine crumbs. Transfer to a large heatproof bowl. Bring milk and butter to a simmer in a medium saucepan (do not boil). Pour milk mixture over breadcrumbs. Let stand for 10 mins.
- In a small bowl, whisk egg yolks with 4 tsp sugar and the vanilla. Add to breadcrumb mixture and stir to combine. Divide mixture among prepared dishes. Bake for 20 mins or until just set. Remove from oven.
- Meanwhile, using an electric mixer, beat egg whites in a clean, dry, large bowl until soft peaks form. Add a 1/4 cup of sugar gradually and beat until sugar dissolves and mixture is thick. Place raspberries in a bowl and mash.
- Spoon raspberries over the breadcrumb crust in the dishes. Top with egg white. Bake for 10 mins more or until golden. Stand 5 mins before serving.
cooking oil spray, honey bread, semi skimmed milk, butter, egg whites, sugar, vanilla, frozen raspberries
Taken from recipes-plus.com/api/v2.0/recipes/22665 (may not work)