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Chef Walter’s Flavors + Knowledge: Raspberry – Meringue Tartlets

Wednesday, September 05, 2018

 

Raspberry – meringue tartlets

Serves 6

Elegant dessert, slightly time-consuming but worth the effort. Raspberries may be replaced with other favorite fruit of similar consistency.

Ingredients

3 egg whites, plus 1 yolk, divided

Salt

¾ cup sugar divided

½ cup flour

½ teaspoon ground cinnamon, plus extra

2 tablespoons butter, melted

½ teaspoon confectioner’s sugar, plus extra

1 pint raspberries

10 meringue cookies, crumbled

4 cups whipped cream, divided

1 teaspoon cocoa powder

Mint leaves for garnish

Directions

Preheat the oven to 400F. In a bowl, combine the egg whites with a pinch of salt, and beat with a hand mixer until stiff peaks form. In a saucepan over medium heat, cook ½ cup of sugar until a light syrup forms ( it should read 200F on a candy thermometer), and drizzle into the egg whites, stirring continuously. Add the yolk, and continue until the sugar syrup and the yolk are well incorporated into the egg whites. Fold in the flour, cinnamon and butter. Pour the batter onto a baking sheet lined with parchment paper, sprinkle with cinnamon, and dust with confectioner’s sugar. Bake in the oven for about 8 minutes. Meanwhile, in a saucepan over medium heat, combine the raspberries (reserving 12 whole ones for garnish) with the remaining ¼ cup sugar.

Cook, coarsely crushing the raspberries, until the sugar dissolves and a syrupy sauce forms. Set aside. Remove the cookie base from the oven, and flip onto a piece of parchment paper. Using an oval ring mold cut the cookie base into 6 pieces while still warm. Arrange the cut-out pieces on a baking sheet lined with parchment paper, and return to the oven for another 5 minutes, or until golden and crisp. Remove from the oven, and set aside to cool. Meanwhile, combine the meringue cookies with 3 cups of whipped cream. Put the cookie base piece back into the ring mold, and fill to the top with the cream mixture. Level it with a spatula, and remove the ring mold. Repeat with the remaining cookie bases. In a separate bowl, mix the remaining cup of whipped cream with the cocoa powder and ½ teaspoon of confectioner’s sugar, and transfer to a pastry bag. To serve, arrange the assembled cakes on individual plates. Pipe the chocolate whipped cream on top, garnish with the reserved raspberries and mint, and drizzle with the raspberry sauce.

Master Chef Walter Potenza is the owner of Potenza Ristorante in Cranston, Chef Walters Cooking School and Chef Walters Fine Foods. His fields of expertise include Italian Regional Cooking, Historical Cooking from the Roman Empire to the Unification of Italy, Sephardic Jewish Italian Cooking, Terracotta Cooking, Diabetes and Celiac. Recipient of National and International accolades, awarded by the Italian Government as Ambassador of Italian Gastronomy in the World. Currently on ABC6 with Cooking Show “Eat Well." Check out the Chef's website and blog

 

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