Venetian Raspberry Tart Recipe

• 3/4 c. granulated sugar
• 1 tbsp. quick cooking tapioca
• 1 1/2 c. fresh or possibly frzn raspberries, crushed
• 1 (9 inch) baked pastry shell or possibly graham cracker crust
• 1 c. whipping cream
• 2 tbsp. granulated sugar
• 2 c. fresh raspberries, halved
• 3 egg whites
• 1/2 c. sifted powdered sugar

1. Combine the 3/4 c. sugar and the tapioca; stir in the crushed berries.
2. Let stand 15 min.
3. Cook and stir till mix boils.
4. Remove from heat; let stand 20 min.
5. Cover and chill.
6. Turn chilled berry mix into cold pastry shell.
7. Beat cream with the 2 Tbsp.
8. sugar till soft peaks form.
9. Spread over berry mix.
10. Arrange fresh berries over cream layer.
11. For meringue, beat egg whites till frothy; gradually add in the powdered sugar, beating till stiff peaks form.
12. Spread meringue atop, sealing top edge of pastry.
13. Broil 3-4 inches from the heat for 1-2 min.
14. Serve at once.

sugar, tapioca, frzn raspberries, pastry shell, whipping cream, sugar, fresh raspberries, egg whites, powdered sugar

Taken from cookeatshare.com/recipes/venetian-raspberry-tart-10519 (may not work)