Lemon Raspberry Tart

Raspberry Filling

1. In a sauce pan, heat up the raspberry puree - mix sugar with instant jelly powder and store inside the boiling puree.
2. Pour into a 5mm layer inside the bottom of the baked tartlet and allow to cool.

Lemon Filling

1. Whip fresh cream till stiff and fold inside the Bakbel lemon cream and make it creamy pipe layer over the raspberry puree to make the tart even allow to set in chiller.

Meringue

1. In a sauce pan, boil sugar and water to 116°C and pour inside the running egg white and whip up to a firm peak.
2. Pipe the meringue with a large star nozzle as per picture on top and torch it.
3. Garnish to your liking and it is ready to be served.