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