Venetian Raspberry Tart Recipe

  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)

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